chicken in vinegar recipe

Written ByJenny Smyth Posted on
chicken in vinegar recipe
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The Best chicken in vinegar recipe

I’ve always been a fan of classic recipes that have stood the test of time, and chicken in vinegar is one such dish that never fails to impress. Hailing from the Mediterranean region, this recipe has been a staple in many households for centuries, and for good reason.

The combination of tender chicken cooked in a rich, tangy sauce is absolute perfection. I remember my grandmother used to make this dish for special occasions, and it was always a crowd-pleaser.

The key to this recipe lies in the technique of slow-cooking the chicken in vinegar, which not only tenderizes the meat but also infuses it with a depth of flavor that’s hard to replicate. Over the years, I’ve tweaked this recipe to suit my family’s tastes, but the core essence remains the same – a delicious, comforting dish that’s perfect for any occasion.

My kids love helping me prepare this recipe, and it’s become a beloved tradition in our household. Whether you’re serving it as a main course or using it as a topping for salads or wraps, chicken in vinegar is a versatile recipe that never fails to delight.

So, if you’re looking for a tried-and-true recipe that’s sure to please even the pickiest eaters, look no further than this classic chicken in vinegar recipe.

Chicken in Vinegar

Chicken in Vinegar

4.8 from 1190 votes

A classic Italian dish where chicken is braised in a tangy vinegar sauce until tender. The vinegar mellows during cooking, creating a rich and savory sauce perfect over rice or with crusty bread.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 2 lbs)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Sauce

1 medium onion, thinly sliced
4 cloves garlic, minced
1/2 cup white wine vinegar
1/2 cup chicken broth
1 tbsp capers, drained
2 tbsp fresh parsley, chopped

👨‍🍳Directions

1Season the chicken thighs on both sides with salt and black pepper.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Place the chicken skin-side down and cook without moving for 5 minutes until the skin is deep golden brown and crispy.
4Flip the chicken using tongs and cook for another 3 minutes until the other side is lightly browned.
5Transfer the chicken to a plate and set aside.
6Reduce the heat to medium and add the sliced onion to the skillet, stirring frequently for 4 minutes until softened and translucent.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Pour in the white wine vinegar and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9Bring the liquid to a simmer and let it reduce for 2 minutes.
10Return the chicken to the skillet, skin-side up, along with any accumulated juices.
11Spoon some of the sauce over the chicken pieces.
12Cover the skillet with a lid, reduce the heat to low, and simmer gently for 25 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F.
13Remove the lid and stir in the capers.
14Increase the heat to medium and let the sauce bubble for 2 minutes to thicken slightly.
15Sprinkle with fresh parsley and serve the chicken with the sauce spooned over the top.

🔧Equipment

Large skillet with lid
Tongs
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For a milder vinegar flavor, use a good quality white wine vinegar. You can substitute chicken breasts, but reduce cooking time by 10 minutes and check for doneness earlier. Serve with mashed potatoes or a simple green salad.

Watch Video Of How Chicken in Vinegar Works

This recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick weeknight dinner solution.

The slow-cooking process makes it easy to prepare ahead of time and reheat when needed.

You can also use leftover chicken in vinegar as a topping for salads or wraps for added flavor and nutrition.

❓ Frequently Asked Questions About Chicken in Vinegar

Q: What is the origin of chicken in vinegar?

Chicken in vinegar has its roots in Mediterranean cuisine, where it was traditionally cooked in a mixture of olive oil, garlic, and lemon juice. Over time, various adaptations and interpretations have emerged, but the core concept remains the same – slow-cooking chicken in a flavorful liquid.

Q: What are some variations on this recipe?

There are countless ways to modify this recipe to suit your taste preferences. Some popular variations include adding herbs like thyme or rosemary, using different types of vinegar like balsamic or apple cider, or incorporating other ingredients like onions or bell peppers.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians as it contains chicken. However, you can easily adapt it to make a vegetarian version by substituting the chicken with tofu or tempeh.

Q: Can I use store-bought vinegar?

While store-bought vinegar can work in a pinch, I highly recommend using high-quality, artisanal vinegar for the best flavor results. The acidity level and flavor profile will make all the difference in this dish.

Q: How do I store leftover chicken in vinegar?

Air-tight containers are your best friend when it comes to storing leftover chicken in vinegar. Make sure to refrigerate or freeze it promptly after cooking to prevent spoilage.

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