Balsamic Chicken Vinegar

Growing up, my Grandmother would make Chicken Vinegar using Red Wine Vinegar. The chicken was always brown on top and juicy and tender in the middle. Many of us within the family would try to master this dish and when I became a Mom, I made chicken vinegar for my family: my kids loved this dish and they now make it for themselves.

When it comes to simple, yet flavorful home cooking, few dishes hit the spot like chicken cooked in vinegar sauce. This recipe combines tender chicken with the tang of vinegar. It's a dish that feels both rustic and elegant, making it perfect for a weeknight dinner or a family gathering.

Over the years, I tried different ways to make this Italian Dish and find that I truly love the flavor and results from cooking with Balsamic Vinegar. The deep rich color enhances and tenderizes the chicken as it cooks. Cooking with Balsamic Vinegar has become my staple and marinade within my daily cooking.

Ingredients:

4 bone-in chicken thighs

1/2 sliced onion

3 garlic cloves

A pinch of salt and pepper

Italian parsley

Directions:

1. In a bowl, marinate chicken in the vinaigrette for one hour. Make sure the chicken is covered in the vinegar. After an hour, arrange chicken in a seasoned iron skillet and add the sliced onions and garlic. 

Keep the vinegar in the bowl and put aside.

2. Bake at 350 degrees for one hour or until chicken is done.

3. While the chicken is cooking, baste the chicken and scoop some of the juices from the skillet and pour over the chicken.

4. The last fifteen minutes of cooking, add the rest of the vinegar in the skillet with the chicken.

5. When chicken is done, garnish with parsley and serve with mashed potatoes or your favorite side dish. Pour the remainder of the vinegar from the skillet over the chicken and potatoes!

Tips:

*Bone-In chicken works the best for this dish, but you can use boneless chicken breast.

Note: the bone-in gives off more flavor.

*Optional: if taking the skin off the chicken, it will give a less flavorful dish. 

*Never add olive oil to the vinegar. It strips away the vinegar flavor and takes away the richness and thickness of the vinegar after its cooked.

**Adding mushrooms to this dish adds a deep, rich flavor and with the mushrooms, garlic and onions it adds a hearty dish that works well over egg noodles.

Buon Appetito!