I’m a fan of chicken but I find my repertoire of recipes pretty limited. This recipe is one of the newest ways I’ve been making it. The herbal rosemary and spicy garlic coupled with the tart vinegar really make the dish stand out.
Plus, after a long day its a super fast gourmet looking dish that you didn’t have to slave over. I served mine with a rough mash of red rose potatoes and green beans but you could slice yours over pasta, a leafy green salad or any of your other favorite sides.
I apologize for no process shots. Things kinda progressed quickly and I just don’t know what I was thinking.
Trust me the recipe (below) is super easy – you won’t need my pictorial help.
The great thing is that it tasted just as good (if not better) the next day when I took it to work as part of a salad. Great the first time, great as leftovers – its a win-win! Enjoy!
Rosemary & Garlic Glossed Chicken
1 cup good quality red-wine vinegar
1 tablespoon of fresh rosemary, minced
2 sprigs of thyme, leaves removed from stem
5 garlic cloves, minced
4-6 chicken breasts, preferably skin on
salt and ground black pepper, fresh
Extra-virgin olive oil
3/4 cup chicken broth
Add the vinegar, garlic, thyme and rosemary to a bowl and let sit for at least an hour.
Heat a large skillet on high. Thoroughly season the chicken breasts with salt and pepper.
Add the olive oil so that all sides of the skillet are covered.
Place the chicken in the skillet, skin side down. Be sure to leave space around each chicken breast – you may need to work in batches. Once you have added the chicken into the skillet, be sure not to move them or lift them. Brown the chicken on all sides; this should take 10-12 minutes. Keep watching the heat,
Add all the chicken back into the skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Reduce the heat to low and let the broth reduce down for 15minutes.
Turn up the heat to high and the pour in the vinegar mixture. The vinegar will evaporate to form a gloss in about 8 -10 minutes. Remove from heat, plate and serve.