It was dinner at Nan's last night, as is the regular Sunday situation in my family. However, germs and illness have taken over my brother's family this last week so he and his family kept themselves home so as to not infect the rest of us! It was, therefore, Nan's opportunity to venture outside of her comfort zone and try a new recipe she recently watched Lucinda Scala Quinn prepare on "The Early Show". She usually does not introduce new meals at Sunday dinner because my brother does not have a very enlightened pallet and only likes Nan's tried and true recipes. I, however, am always up for trying something new! This one was so good, that it will definately be added to the rotation as one of the regulars in our family as I am sure it will be in your house too.
Hopefully, everyone will be well next week! It was a great dinner, but it is just not the same Sunday dinner at Nan's without the whole gang in attendance!
Lucinda Scala Quinn's Vinegar Glossed Chicken
1 cup best-quality red wine vinegar
2-3 garlic cloves, minced
3 sprigs of fresh rosemary (about 1 tablespoon, minced)
5 1/2 pounds bone-in chicken pieces (breast cut in half)
coarse salt and freshly ground black pepper
extra virgin olive oil
3/4 cup chicken broth, plus more as needed
At least 15 minutes but up to 2 hours before cooking, combine the vinegar, garlic and rosemary to marinate.
Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl 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 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.
Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 - 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and sitr around as the vinegar evaporates to form a simmering glaze, 8 - 10 minutes. Serve immediately.
We also enjoyed one of the most delicious salads I have had in quite a while. Simply cold, crisp romaine leaves tossed with sweet onion and Rose's Vinaigrette which was also courtesy of Lucinda Scala Quinn.
1 tablespoons minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon course salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra virgin olive oil
In the bottom of a clean jar, mash together the shallot (or garlic), mustard, brown sugar, salt, pepper, and Worcestershire sauce. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.