Chicken with Vinegar Mark Bittman
Elevate weeknight dinners with Mark Bittman’s classic Chicken with Vinegar recipe, a simple yet sophisticated dish that packs bold, tangy flavors. Featuring golden, pan-seared bone-in chicken thighs simmered in a luscious sauce of red wine vinegar, garlic, and chicken stock, this recipe showcases a masterful balance of richness and acidity. A quick deglazing technique ensures all the savory browned bits from the skillet contribute to the sauce’s irresistible depth. Ready in just 40 minutes, this one-pan wonder is perfect for busy cooks seeking restaurant-quality results at home. Garnish with fresh parsley for a touch of brightness and serve with crusty bread or creamy mashed potatoes to soak up every last drop of the tangy, buttery sauce. This is the ultimate chicken dish for lovers of bold, French-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 cloves Garlic
- 0.25 cup Red wine vinegar
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Lightly dredge the chicken thighs in the flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
Place the chicken thighs, skin side down, into the skillet. Cook for about 5-6 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the smashed garlic cloves to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant but not burnt.
Slowly pour in the red wine vinegar, scraping the bottom of the pan to deglaze and loosen any browned bits. Let the vinegar simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, skin side up. Spoon some of the sauce over the chicken and let it simmer for 8-10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
Taste the sauce and adjust seasoning if necessary. Optional: Sprinkle fresh parsley over the chicken for garnish before serving.
Serve hot with crusty bread, mashed potatoes, or a fresh green salad to soak up the tangy sauce.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
