Vinegar Chicken
Transport your taste buds to new heights with this tantalizing recipe for Vinegar Chicken—an elegant yet comforting dish bursting with bold, tangy flavor. Perfectly seared bone-in, skin-on chicken thighs are simmered in a luscious white wine vinegar and chicken stock sauce infused with garlic, shallots, and fresh thyme. The dish finishes with velvety butter, creating a rich, glossy reduction that beautifully complements the crispy, golden-brown chicken skin. Ready in just 50 minutes, this versatile one-skillet recipe is an effortless weeknight meal or an impressive option for entertaining. Garnished with fresh parsley for a bright, herbaceous touch, Vinegar Chicken pairs wonderfully with crusty bread or creamy mashed potatoes to capture every last drop of its vibrant sauce.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Extra-virgin olive oil
- 4 pieces Garlic cloves (sliced thin)
- 1 medium Shallot (thinly sliced)
- 0.5 cup White wine vinegar
- 0.75 cup Chicken stock
- 4 pieces Thyme sprigs
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of kosher salt and the black pepper. Set aside to allow the seasoning to penetrate while you prepare other ingredients.
Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the garlic and shallot. Cook for 2-3 minutes, stirring frequently, until softened and fragrant, but not browned.
Deglaze the skillet by pouring in the white wine vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the vinegar to simmer for 1 minute.
Pour in the chicken stock and add the thyme sprigs. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let the chicken simmer in the sauce for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the lid and increase the heat to medium-high. Let the sauce reduce slightly for 3-5 minutes to concentrate the flavors.
Add the butter to the skillet, swirling it into the sauce until melted and glossy. Taste the sauce and adjust seasoning with the remaining 0.5 teaspoon salt, if needed.
Discard the thyme sprigs and transfer the chicken to a serving plate. Spoon the sauce over the chicken and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1589 mg | 34% | |
*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.
