Refreshing with vinegar and sweet with caramelized garlic, this one-pan chicken recipe is a great example of what cookbook author Colo Henry calls easy and luxurious food in her new book of the same name. The original recipe for this dish has been in the Henry family for over 80 years, so you know it’s preservative.
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active time: 15 minutes; total time: 25 minutes
Storage notes: Refrigerate for up to 4 days.
Tested size: 4 servings
2 pounds boneless, skinless chicken thighs (4 to 6)
Freshly ground black pepper
3 tablespoons olive oil
10 garlic cloves, peeled and crushed
1/2 cup balsamic vinegar
1/2 cup of red wine vinegar
2 fresh oregano
1/2 cup (3/4 ounce) finely chopped parsley
Unflavored sea salt, such as Maldon, to serve (optional)
Polenta, rice or mashed potatoes, to serve
Raise chicken until dry and season lightly with salt and pepper.
In a large skillet over medium heat, heat olive oil until shimmering. Add garlic cloves and cook, stirring occasionally, until fragrant and beginning to turn brown, about 2 minutes. Remove the garlic from the pan and set it aside.
Using tongs, add 2 to 3 chicken pieces to the skillet. Cook until chicken is lightly browned, 3 to 4 minutes per side. Cut off the thickest part of one thigh to make sure it is no longer raw in the middle. Transfer the roasted chicken to a large plate and repeat with the remaining chicken. (The chicken may not be fully cooked at this point, and that’s okay.)
Return all the chicken and any accumulated juices to the skillet. Add the balsamic vinegar and red wine vinegar and bring to a simmer. Add the oregano and garlic, cover the skillet, and cook the chicken in the sauce until fully cooked through, about 8 minutes.
Remove the lid from the pot, toss the chicken in the sauce and continue to cook until the sauce has reduced by about half, an additional 2 to 3 minutes. Serve family-style, sprinkled with parsley and fluffy salt, with polenta, rice, or mashed potatoes on the side.
Adapted from “Colu Cooks: Easy Fancy Food” by Colu Henry (Abrams, 2022).
Tested by G.
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