Oak Town Garlic Vinegar Chicken Recipes

CHICKEN IN VINEGAR

Steps:

• Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
• Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
• Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

OAK TOWN GARLIC VINEGAR CHICKEN

Steps:

• In large saute pan over medium heat, add 2 tablespoons oil and lightly brown chicken thighs.
• Add onions, chilies and saute for 3 minutes until translucent.
• Add 1/4 cup garlic and saute.
• Deglaze with beer and chicken stock.
• Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked.
• Remove chicken from saute pan, and let cool, reserve pan and braising broth.
• In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic.
• When done, remove from heat, and let cool.
• In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder.
• Combine thoroughly, add cooked garlic and mix into a paste.
• Take cooled, cooked chicken and press paste on to the chicken.
• Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan.
• Lightly brown chicken on both sides.
• Simmer reserved braising broth and add red wine vinegar.
• When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
• Garnish with green onions.

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING

Steps:

• Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
• Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
• Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
• Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
• Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.