Quick Vinegar-Braised Chicken with Garlic and Celery Leaves
- TOTAL TIME: 30 MIN
- SERVINGS: 4
Inspired by Jordon Carroll's family recipe for chicken cacciatore, which uses vinegar rather than red wine (vinegar has fewer calories), the F&W Test Kitchen created this simple version. Be sure to get the chicken pieces nicely browned before adding the red wine vinegar, which will reduce to form a delicious glaze.
- 1 tablespoon vegetable oil
- 1 1/2 pounds skinless boneless chicken thighs, trimmed of all visible fat and cut into 2-inch pieces
- Salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- Celery leaves from 1 large bunch
- 1/2 cup chicken stock
- 1/2 cup red wine vinegar
- 1 tablespoon chopped flat-leaf parsley
- In a large skillet, heat the oil until shimmering. Season the chicken with salt and pepper; add it to the pan in a single layer. Cook over high heat, turning once, until well browned, 8 minutes. Stir in the garlic and cook over moderate heat just until fragrant, 1 minute. Add most of the celery leaves and stir just until wilted, 30 seconds. Add the stock and vinegar and cook, scraping up any bits from the bottom of the pan, until the sauce is reduced to a few tablespoons, 5 to 6 minutes. Add the parsley and the remaining celery leaves and serve.
Herbal, cassis-scented Cabernet Franc: 2008 Domaine Fabrice Gasnier Chinon Cuvée Vieilles Vignes.
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Congratulations to Mei Lin, winner of Top Chef Season 12.