The word "vinegar" doesn't have the best of reputations in every circle, and adding copious amounts of it to your dinner may not sound very appealing. It makes me think of harsh flavors, of wine gone off, or something under the sink used to sanitize my cutting board.
Why would I want to serve a chicken dish "glossed" with the stuff? Because not all vinegar is made the same, and because when you cook with vinegar, its hard tones tend to disappear. It becomes pungently sweet and balanced. Such is the case with this staple from Mad Hungry, which author Lucinda Scala Quinn reports has been in her weeknight rotation "for at least 20 years."
It adds glorious depth and acidity to what would otherwise be a ho-hum sauteed chicken dinner. Reduced to a glaze all over the chicken (along with the pan juices, garlic, rosemary, and chicken stock) it becomes sticky, sweet, salty, and delicious. A bed of polenta is perfect for catching all the extra juices so they don't go anywhere but in your mouth.
1/2 cup best-quality red-wine vinegar2 to 3 garlic cloves, minced3 sprigs of fresh rosemary leaves3 1/2 pounds bone-in chicken piecesCoarse salt and freshly ground black pepper3 tablespoons olive oil3/4 cup chicken broth, plus more as needed3 cups cooked polenta
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