Now I could have called this dish by its rightful name, vinegar-braised chicken, but when you see the amount of garlic I put in this sucker, I think my name makes just as much sense. I found this recipe by chef April Bloomfield in a fairly new issue of Food & Wine and when I gave my husband a choice of chicken dishes to have for dinner last week, he selected this one. And holy bajeezus, I am so happy I didn’t wait to make it because it was so good! Since then I have been telling everyone to try this chicken. And I figured what better way to push it than write a little blog post?
First off, let’s talk poultry. I grew up in a household that adores chicken. We ate a whole lot of roasted birds growing up, routinely eating the leftovers in my mom’s turkey tetrazzini or in her famous chicken casserole. It really is famously delicious — to the point where my drunk friends once raided my fridge to demolish the pan of leftover casserole I had stashed away. It truly is a good thing I was equally inebriated or that would have been a friendship-ender. I kid you not — I almost cut a bitch.
Anyways, poultry has a remained a large part of my diet. To my husband’s deep-seated sadness I make almost every dish that calls for ground beef with lean ground turkey, which I buy by the case and keep in our freezer. I could easily eat a turkey sandwich every day for lunch and follow it with chicken for dinner and probably make it weeks before ever getting bored. It’s in my blood.
My husband is the exact opposite. He blames the masses of inept diners who order chicken at the restaurant he cooks at for his hatred of this delicious bird. The main problem is that most of the people who order chicken (especially when faced with much more interesting choices) are picky eaters to begin with. They always want their chicken cooked to death and then complain about it being dry. It’s things like this that make my husband reach awesome levels of rage.
So I could already see the not-at-all concealed loathing when I asked him to choose between two chicken entrees. But, hey, if I’m cooking you don’t really get to complain. Or you can complain, and then eat a hot pocket for dinner. It’s all the same to me!
Wow, I have digressed.
Try this chicken! It is easy on the pocketbook and so painfully simple that there is no reason to resist it. Look at the beautiful pictures of it and salivate. And make life easy — just use whole chicken thighs — that’s the best part of the bird anyways. Also do as I did and throw in about four times as much garlic as called for. You’ll thank me for it later.