Squirell’s, Savannah, GA
“My mother actually used to make this vinegar chicken dish, and it’s one of my earliest and fondest memories of her in the kitchen. She would sear a chicken breast in a pan with equal parts butter and peanut oil. When the chicken was done, she would deglaze with red wine vinegar, reduce until almost dry, then add a little chicken stock.”
- 4 Bone-in, skin-on chicken thighs (approximately 2 pounds)
- 1/4 cup or one large shallot, roughly minced
- 2 TB red wine vinegar
- 2 cups chicken stock or broth
- 2 TB unsalted butter (For 10”, use more or less depending upon pan size. There should be approximately 1/4 film of total butter/oil combination in the bottom of the pan)
- 2 TB peanut or grapeseed oil
- 6 grape or cherry tomatoes, halved
- Preheat a skillet over medium-high heat with butter and oil. Also, preheat oven to 350 degrees F
- Meanwhile, season chicken with kosher salt (no pepper until the end, it burns) and dust lightly with flour (Pro-tip: Wondra Quick Mixing Flour gives the best light, crispy crust on chicken and fish)
- Once the oil/butter combo looks like asphalt on a hot summer day, add the chicken, skin side down (the first surface contacting the pan always browns the best, so always do presentation side first)
- Sear on skin side until golden brown. Adjust the pan hotter if you don’t hear sizzling, colder if you see smoke.
- Flip chicken over and sear for the same amount of time on second side.
- Once both sides are browned, remove the chicken from the pan using tongs or a slotted spoon. Transfer to another oven-safe pan or sizzler platter, sheet pan, etc. Cook until internal temperature reaches about 165 degrees F (next to bone).
- Meanwhile, pour off about 1/2 butter/oil combo, turn heat to low and sweat shallots until they are softened (about 2 minutes).
- Add vinegar and turn heat back to medium-high. Reduce until almost dry (au sec).
- Add chicken stock. Reduce by approx. 3/4, adding tomatoes once you get to about 1/2 reduced. You’ll be left with about 1/2 cup of sauce. Pro tip: For extra sheen and body for the sauce, add about a tablespoon of cold butter to the pan, shaking pan assertively from front to back (whisking adds air and doesn’t give the same sheen).
- Toss the cooked chicken in the sauce and serve with mashed potatoes, rice, or just vegetables.