Wednesday, May 25, 2016

Chicken with Vinegar

That title may not actually sound good to many people but this is a Mark Bittman (from the NYT) recipe and I usually always like the things he makes sooooooooo, I decided to give it a go and it was fabulous! It is deceptively simple as well and I adore simple recipes!

2 T olive oil
1 3 lb chicken cut up
salt and pepper
1/4 cup of scallions chopped
1/4 cup shallots sliced
1 cup red wine vinegar
1 T butter

1.  Preheat oven to 450. In large oven proof skillet, heat the oil and then brown the chicken skin side down for 5 minutes, then flip over for 3 minutes. Salt and pepper.

2.  Place the skillet in the oven for 25 minutes. Remove chicken to dish and put back in the oven that you have turned off.

3. Pour all but 2 T cooking juices out of skillet. Place skillet over medium heat and add shallots and scallions-sprinkle with salt and pepper--cook for 2 minutes. Add the vinegar and raise the heat to high and cook a minute or two.  Add 1/2 cup water and cook for a couple of minutes stirring until mixture is somewhat reduced. Stir in butter.

4.  Return the chicken to the pan and spoon the sauce of each piece--serve immediately.

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