Red Wine Vinegar Chicken
Ingredients
- 2-pounds bone-in, skin-on chicken thighs
- 1 tbsp. kosher salt
- 2 tbsp. extra virgin olive oil
- 1 shallot, thinly sliced
- 1 tbsp. garlic, finely chopped
- 1/2 cup dry white wine
- 1/4 cup red wine vinegar
- 3 tbsp. tomato paste
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh thyme, chopped
- 2 small bay leaves
- 1/4 cup chicken broth
- 1/4 tsp. crushed red chili flakes, optional
Instructions
- Put the chicken thighs on a rimmed baking sheet or baking dish; sprinkle the salt on both sides of chicken; refrigerate, skin side up and uncovered up to 24 hours ahead; this will season the chicken and help the skin to crisp and brown.
- If short on time, season with the salt and let it sit at room temperature 15 minutes; then proceed with the recipe.
- Pre-heat the oven to 425°F.
- Heat a large, wide pan, with at least 2-inch sides, over medium high heat.
- Add the olive oil to the pan, and when it shimmers, add the chicken, skin side down; cook undisturbed for 10 minutes, watching that the pan doesn't get too hot and adjusting the heat accordingly, until the skin is a rich golden brown.
- Turn chicken and cook the other side 2 minutes; remove chicken to a plate; set aside.
- Pour off all but about a teaspoon of the fat in the pan, and stir in the shallot and garlic; cook about 30 seconds, then pour in the white wine and vinegar, scraping the pan to remove the brown bits.
- Add the tomato paste, mustard, thyme, bay leaves and broth; bring to a simmer then return chicken to the pan, skin side up.
- Transfer the pan to the oven and roast 25 minutes, until the sauce is bubbling and the chicken is cooked through.
- Sprinkle the chili over the chicken, if using, and remove the bay leaves.
- Serve warm with the pan juices spooned over the chicken.
Notes
If not using kosher salt, season the chicken with a different type salt and reduce the amount of salt to 2 teaspoons.
Store leftovers in the refrigerator up to a week.
