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Chicken with Red Wine Vinegar Sauce

This lively chicken dish is sure to awaken your taste buds.

Adapted from Saveur Magazine's "Sketch's Chicken Savoy"

Ingredients

1 3-4-lb. chicken, cut into 8 pieces

Kosher Salt and freshly ground pepper

4 cloves garlic

1/3 cup finely grated Pecorino Romano

4 tbsp. extra virgin olive oil

1 tbsp. dried oregano

1 tbsp. dried thyme

1 cup red wine vinegar

Instructions

 Heat oven to 500 degrees. Season chicken with salt and pepper to taste and set aside.

In a small food processor, finely chop together garlic along with pecorino, 3 tbsp. of the olive oil, oregano, and thyme. Set herb paste aside.

Heat remaining 1 tbsp. of oil in a 12" cast-iron skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, 6–8 minutes. Turn chicken pieces over with tongs. Using spoon, smear chicken skin with herb paste. Transfer skillet to oven and cook until well browned and cooked through, 20–25 minutes.

Remove skillet from oven. Remove chicken from pan and set aside. Pour out fat and deglaze the pan with vinegar making sure to scrape up all the bits from the bottom of the skillet. Let sauce reduce for 3-5 minutes until sauce thickens slightly. Return chicken to pan and turning to coat with vinegar sauce. Transfer chicken to a platter and pour remaining sauce over it.

SERVES 2 – 4

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Garnatxa Vinegar from Espelt Viticultors

$16.00

Espelt Garnatxa Vinegar, made from Grenache grapes, highlights the subtleties in the fruit. Wines, and hence the Espelt vinegar, made from Grenache tend to be softer in flavor and lower in tannins. This vinegar is juicy, with notes of blackberry and raspberry. It is perfect drizzled over end-of-summer tomatoes or in any salad preparation. But this vinegar can accent so much more than salads. Its fruitiness and soft acidity marries perfectly with a hearty, braised dish like Boeuf Bourguignon. A heaping teaspoon stirred in at end is all you need to brighten the flavors and elevate the dish to a whole new level. Or, create a bold sauce for chicken by deglazing the pan with a cup of red wine vinegar for a dish that is bright and warming at the same time.

About the Producer:

Along the region of Emporda-La Costa Brava, where the breeze from the Mediterranean catches the faint smell of limestone and clay, it is said that winemaking dates back to the 5th century BC. There, rocky mineral-filled terrain, winds from the Tramuntana mountain range and the salty sea converge off this northeastern coast of Spain, one of the country’s most beautiful winemaking regions. It is here that Luis Espelt fell in love with the land, the grapes and winemaking, creating Espelt Viticultors in 1910. Today his son, Damian, and his granddaughter, Anne carry on his passion for winemaking. Anne has traveled the world studying with various winemakers to bring new knowledge and skills to the family’s estate. And in 2000, the Espelts built a state of the art winemaking facility towards the goal of combining old world traditions with modern winemaking techniques. 


Size:
375 ml
Country:
Spain
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Brand:
Espelt Viticultors
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$16.00 (Currently Sold Out)

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