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Vinegar Chicken

Chris Dickerson
Vinegar and chicken is a timeless and delicious combo.
5 from 1 vote
Course Entrée


  • 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.
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