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Vinegar-Glossed Chicken

This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."

  • Servings: 8
Vinegar-Glossed Chicken

Source: Martha Stewart Living, December 2009


  • 1 cup best-quality red-wine vinegar
  • 2 to 3 garlic cloves, minced (about 2 tablespoons)
  • 3 sprigs of fresh rosemary (about 1 tablespoon minced)
  • 5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
  • Coarse salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 3/4 cup chicken broth, plus more as needed


  1. At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

  2. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

  3. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

Cook's Note

The dish is even better the day after it's made. Serve it with polenta or rice to sop up the sauce.

Reviews (18)

  • shellygloo 6 Sep, 2012

    Delicious! I love delicious recipes that have a limited amount of ingredients--just simplifies things. I also love recipes that call for the fresh herbs I have growing on my patio. Any time you brown meat like that, you get splatter--just a fact of life. After I removed the completed chicken from the skillet, I melted 2 T of butter in it, and added a pound of cooked whole wheat spaghetti. The flavor was incredible, with no extra work! Love LSQ!

  • ozzie100 31 May, 2012

    JB - You have to turn the heat way up and have the lid off in order to reduce the liquid...made this tonight. also, used a frying pan with higher sides..cuts way down on the splatter

  • Vypies 1 Oct, 2011

    This was soooo good. I was absolutely amazed at how delicious this chicken turned out. I was the fortunate one to get to eat the two leftover pieces the next day and was swooning over it and craving more! Next time I'll be sure and make enough for two meals. Thank you Lucinda for a great new (and needed) chicken recipe.

  • Bushette2 26 Sep, 2011

    Okay... I have never had such a mess in my kitchen before. I love Lucinda's recipes but this one didn't turn out at all like on tv. I also had too much juice and had to drain some off. The amount of grease that spattered in my kitchen was amazing, event with a grease screen. My family didn't really care for it. But on the positive side, I loved Lucinda's Polenta version, it was creamy and wonderful. This chicken dish is a re-do for me.

  • breaklady44 21 Sep, 2011

    Well, you were right, even with the splatter shield, the stove top was a mess but my daughter who cleans up after the cook (me) said it was well worth it - make it anytime - was wonderful. Enough said. Outstanding recipes that fit our lifestyle wonderfully.

  • RosalieCeurvels 12 Sep, 2011

    Thought I'd try something different for a chicken dinner and this was enjoyed by all. My husband said it even was better the next day as he had it for left over. Thanks for the new twist on chicken and easy too!!

  • barbarafox25 2 Sep, 2011

    HUGE fan of this at our home! Couscous is another wonderful accompaniment (cooked in chicken broth then tossed with fresh parsley, scallions, butter, and toasted slivered almonds). I have found that a splatter guard is an invaluable kitchen tool! From simply frying bacon on the stovetop to something more complicated as this dish, it makes clean-up much easier. This one is a homerun for sure!

  • Emi1y 8 Feb, 2011

    My stove was nicely splattered too, JB. ;) I think if you pat the chicken dry it won't splatter as much and will sear better. With the liquid, the higher the heat the quicker the liquid reduces; also it needs to be uncovered to reduce quickly.

    I made this chicken and the mushrooms and put the mushrooms over couscous instead of polenta. Delicious! Love Lucinda's recipes! =)

  • caitlinp 1 Feb, 2011

    Made this tonight to rave reviews. Wasn't sure how it would go over with a family of picky eaters, but no leftovers tonight! Served with Lucinda's polenta (used instant -- the way to go!). Everything was excellent. This one is definitely being worked into the rotation.

  • JB313 13 Jan, 2011

    I would love to know how Lucinda cooked this chicken without a stove full of splattered oil, like me. Also, I had way too much liquid. Anyone else have these problems? Any suggestions? This is a re-do for me, trying to figure out where I went wrong!

  • DealeontheChesapeake 9 Dec, 2010

    Yum...thank you!

  • SandyRobarts 8 Oct, 2010

    I saw this being made on the show a few days ago and thought it would be easily doable. I am making it now and roasting some red potatoes,fixing steamed vegetables and warming some homemade wheat bread. It smells fabulous!

  • charmcitymama 6 Oct, 2010

    My family really enjoyed this served with mashed potatoes.

  • RabbitEars 6 Oct, 2010

    No, you're not dumb. It's not meant to marinate the chicken; it's meant to marinate the three ingredients with each other. I think "marry" might have been a better choice of words, but technically, it is correct. The garlic and rosemary are marinating in the vinegar.

  • kitgirl1967 7 Feb, 2010

    Had this tonight! It was fabulous! Wish the nutritional information was available.

  • ABJLR 14 Dec, 2009

    never mind, I should have kept reading!

  • ABJLR 14 Dec, 2009

    OK, I must be dumb, step one says: "At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate." Shouldn't I also add the chicken at this point???

  • AddisonAnne 14 Dec, 2009

    Husband and kids loved this recipe. Commented on it for days afterward. Easy and delicious.

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