Vinegar Glossed Chicken

New recipe #1 was a smashing success. My pickiest of eaters had NOTHING but good things to say. He cleaned his plate (including the carrots!!!!) and thanked me for the delicious chicken. Both he and the husband said to add this one to our regular line-up. N's exact words were, "Mom, will you make this chicken every single day?"

Success might not be a strong enough word...

The recipe is from Mad Hungry, a cookbook I bought for myself with some Christmas money a couple of years ago. The author works for Martha Stewart and has a show of her own now. She's the mom of 3 boys and knows her stuff. I read and reread her book often.

Vinegar Glossed Chicken

adapted from Mad Hungry- by Lucinda Scala-Quinn

(I made some changes to use what I had on-hand, which is almost always boneless skinless chicken breasts, not chicken on the bone...)

1 cup best-quality red-wine vinegar (I used about 1/3 cup)

2 to 3 garlic cloves, minced (about 2 tablespoons) (I used 1 big clove)

3 sprigs of fresh rosemary (about 1 tablespoon minced) (I used 1)

5 1/2 pounds bone-in chicken pieces (each part should be cut in half) (I used 3 boneless skinless breasts)

Coarse salt and freshly ground black pepper

Extra-virgin olive oil

3/4 cup chicken broth, plus more as needed (I used about 1/2 cup, but added more to the pan because I over-reduced the sauce)

At least 15 minutes and 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 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.

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.