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Chicken with Vinegar (Sticky Chicken)

Paired with Wind Rose Cellars of Sequim's best Award Winning Red Wines

This is a recipe my mother cooked often. We always called it “sticky chicken” because of the sticky glaze on the chicken when cooked. Also because it tasted delicious to dip bread into the sticky sauce and to lick the sauce off our fingers while we devoured the chicken.

I’m giving this recipe exactly as my mother cooked it but substitutions could be made such as Wind Rose Cellars Rosato, Bravo Rosso or Red Mountain Barbera, or flavored vinegars such as tarragon vinegar or white or red balsamic. Other herbs could also be substituted. Rosemary is included in the recipe, however tarragon, savory, thyme are also delicious substitutes.

serves 4-5

2 -2 ½ pounds chicken ( your selection of cuts or a whole cut-up chicken)
1-2 cloves garlic sliced
Fresh rosemary – 1 to 2 tbsp chopped rosemary or herbs as suggested above
1-2 tbsp olive oil
½ cup vinegar – diluted with equal amount of water

1. Heat olive oil in a heavy flat pan ( such as a skillet) that will not crowd chicken.
2. Brown chicken – turning to assure it browns on each side.
3. Add garlic to pan and cook for few minutes.
4. Add chopped herbs, stir to coat with oil, cook for about 1 minute.
5. Pour vinegar mixture into pan – place lid, slightly askew on pan so liquid and steam can begin to evaporate.
6. Simmer on medium low heat for about 20 minutes.
7. Turn heat up slightly and continue to cook until the liquid is completely evaporated and only a glaze is left in the bottom of the pan.
8. Remove from heat and serve.



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