The Recipes

Chicken Braised in Vinegar

I've read quite a few articles about how chefs across the country are embracing chicken as the star of their menus these days as opposed to making it an afterthought addition.  Especially for those of us who don't have access or the funds for many of the other great proteins out there, chicken is a great staple.  So, onward for another twist on the star bird of 2013.

As always, when you prep your leek, cut off both ends, then slice the white part down the middle length-wise.  Thoroughly rinse the leek or soak in ice water, as grit tends to get caught inside.

Chicken Braised in Vinegar


- 1 chicken thigh and 1-2 legs
- 1 leek, white part sliced into half-moons
- 1 clove garlic, minced
- 1 T. flour
- 1/4 c. arugula
- 1/4 head of radicchio, sliced
- 1 radish, sliced
- 1/4 c. apple cider vinegar, plus 2 T.
- 3/4 c. chicken stock
- 1 tsp. dijon mustard
- 1 tsp. honey
- salt
- pepper
- olive oil

Preheat the oven to 425 degrees.

Season the chicken with salt and pepper.  Heat 1-2 T. of olive oil in an iron skillet or other oven-safe pan.  Add the chicken and sear on each side for about two minutes to get a nice crust.  Remove the chicken to a plate.

Lower the heat and discard some of the fat if needed.  Add the leek to the pan and season lightly with salt.  Cook for 1-2 minutes, letting the leek soften.  Add the garlic and stir for another minute.  Add in the 1/4 c. vinegar and scrape the bottom of the pan with a wooden spoon to get any great bits up from the bottom.  Add the stock and season again very lightly with salt and pepper.  Nestle the chicken back into the pan and transfer to the oven.  Bake for 25 minutes.

In a small bowl, whisk together 1 T. of the vinegar, mustard and honey.  Slowly whisk in another 1-2 T. of olive oil.  Season with salt and pepper.

In a small pan, heat a little bit of olive oil and the remaining vinegar.  Add the radicchio and let it cook for 3-4 minutes to soften it.

Remove the chicken from the oven.  Set the chicken aside and return the pan to the stove top over high heat, allowing the sauce to bubble and reduce.

Plate the arugula and top with the warm arugula.  Pour the vinaigrette over the salad and top with the radishes.

Plate the chicken alongside the salad.  Spoon some of the reduced leek pan sauce over the chicken.