Serve this tangy, wine-spiked chicken from chef Stefano Callegari with lots of bread or rice for soaking up the delicious sauce.
2 1/2 pounds bone-in, skin-on chicken thighs
2 cups dry white wine, such as Pinot Grigio
1/4 cup white wine vinegar
4 garlic cloves, finely chopped
2 rosemary sprigs, picked and finely chopped
2 tablespoons extra-virgin olive oil
How to Make It
Season the chicken with salt and pepper and let sit at room temperature for 15 minutes before cooking. Meanwhile, in a medium bowl, whisk the wine with the vinegar, garlic and rosemary.
In a large skillet, heat the olive oil. Cook the chicken skin skide down overmoderately high heat until the skin is golden brown and crispy, about 10 minutes. Flip the chicken and continue cooking until browned and almost cooked through, about 10 minutes longer. Add half of the wine mixture and cook, scraping up the browned bits, for 1 minute. Add the remaining mixture, reduce the heat to moderate and simmer until the chicken is cooked through and the sauce is reduced by two-thirds, about 10 minutes. Season with salt and pepper.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.