Chicken With Vinegar Recipe


Chicken With Vinegar Recipe (Lemon Chicken) with step wise pictures served over steamed rice. Chicken With Vinegar Recipe is a Chinese recipe and has a very unique flavour unlike other Chinese recipes.

What makes Chicken With Vinegar Recipe so special? Other than the fact that it tastes great, it’s very healthy. This recipe is completely gluten-free, low in calories and super easy to make.

Garlicky Chicken With Herbs & Vinegar


Haven’t you noticed that so many of the best chicken dishes get hit with a splash of vinegar? When I think of vinegar and chicken, (read more about this timeless combo here) my mind immediately jumps to Chicken Savoy. Though the dish is simple, it’s attracted a cult following in Essex County, New Jersey. After first debuting at Belleville’s Belmont Tavern in the 1960s, the dish has turned up on menus at red sauce restaurants all around the area. The official recipe remains a tightly-kept secret, so when I crave chicken and vinegar at home, I riff on Chicken Savoy.

I like to serve this with lots of crusty Italian bread, the finest option for mopping up the tangy pan sauce. A side of something crunchy and bitter—like barely-blanched broccoli rabe tossed with lemon juice or a salad of chicories like radicchio, treviso, and endive—work well if you’re looking for something extra

  • PREP TIME10 minutes
  • COOK TIME35 minutes
Ingredients send grocery list
  • 3 pounds bone-in, skin-on chicken legs and thighs
  • Kosher salt and freshly ground black pepper
  • 2 ounces Pecorino Romano or Parmesan (or a scant 1/2 cup pre-grated)
  • large garlic cloves
  • oil-packed anchovy fillets
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 1/2-1 teaspoons red pepper flakes
  • 4 tablespoons olive oil, divided
  • 3/4 cup dry white wine, chicken broth, or a mix
  • 2 tablespoons red wine vinegar, divided
  • 2 tablespoons balsamic vinegar, divided
  • Small handful fresh oregano and/or thyme sprigs
  • Freshly chopped parsley, for serving
  • Good Italian bread, for serving

Get Ingredients

  1. Heat the oven to 450ºF. Pat-dry the chicken and season well on all sides with salt and pepper.
  2. If not using pre-grated, cut the cheese into a couple pieces, place in a food processor and pulse until the cheese is finely grated (or, if using pre-grated, just add the cheese to the machine). Add the garlic, anchovies if using, herbs, red pepper flakes, and 3 tablespoons of olive oil. Pulse until a paste forms. (This mixture can also be made by hand: Grate the cheese on the fine holes of a box grater. Finely chop the herbs and garlic before mixing with red pepper flakes and oil.) Season with a big pinch of salt and lots of pepper.
  3. Heat remaining tablespoon oil in a large oven-safe (stainless steel or cast-iron work best) skillet over medium-high heat. Nestle in half the chicken parts, skin-side down. Sear the chicken until it releases from the pan naturally and is well-browned, 8 to 10 minutes. Flip the chicken and let cook for another 8 minutes. Transfer the chicken to a sheet pan (or plate or platter) skin-side up, then repeat with remaining chicken parts.
  4. Use a spoon or spatula to smear the cheese-herb mixture over the skin side of each chicken piece.
  5. Pour the white wine or broth, and 1 tablespoon each of the balsamic and red wine vinegars into the skillet, and use a wooden spoon to loosen any browned bits stuck to the pan. Scatter sprigs of fresh oregano and thyme, then return all the chicken, still skin-side up, to the skillet. Transfer the skillet to the oven and cook until the liquid has reduced by about half and the chicken is cooked through, registering at least 165ºF on an instant-read thermometer, about 15 minutes. Transfer the chicken to a serving platter deep enough to hold the sauce.
  6. Scrape up any browned bits in the pan and stir in the remaining tablespoon of both vinegars. Pour pan sauce over the chicken and serve topped with parsley.

Vinegar chicken

Vinegar chicken
  • Effort iconMEDIUM
  • OCTOBER 2014

Test kitchen approved

  • Serves iconSERVES 4

Debbie Major’s vinegar chicken recipe is made with garlic, dry white wine, brandy, dijon mustard and tomatoes – a perfect winter warmer.




  • 50g unsalted butter
  • 1.5kg free-range chicken joints (2 large breasts, wings attached, and 2 large legs)
  • 6 large garlic cloves, unpeeled
  • 6 tbsp Artisan Malt Vinegar (see tip)
  • 2 tsp caster sugar
  • 300ml dry white wine
  • 2 tbsp brandy
  • 1 tbsp Dijon mustard
  • 150ml crème fraîche
  • 3 vine-ripened tomatoes, skinned (see tip), deseeded and diced
  • 1 tbsp each chopped fresh tarragon and curly parsley


  1. Put the butter in a pan over a low heat until just melted. Pour into a large, deep frying pan or sauté pan with a lid, discarding the milky liquid that will have settled at the bottom of the butter pan (see tips).
  2. Cut the chicken legs in half through the joint and halve each part-boned breast. Season on both sides, then fry, skin-side down, in the clarified butter over a medium heat until golden. Turn over and brown the other sides. Add the garlic, cover, lower the heat and simmer for 20 minutes or until the chicken is cooked. Meanwhile, heat the oven to 110°C/fan90°C/gas ¼.
  3. Lift the chicken onto a warmed serving plate, cover and keep warm in the oven. Pour any juices from the pan into a small bowl, leave to settle, then skim off and discard the fat.
  4. Return the pan to the heat, add the vinegar and sugar and bring to the boil, scraping up any bits with a spoon. Boil until reduced to about 2 tbsp, then add the wine and brandy and boil until reduced by half. Add any chicken cooking juices and boil until reduced to about 150ml (see tips). Press the sauce and soft garlic through a sieve into a clean pan and discard the garlic skins. Return the sauce into the pan, then stir in the mustard and crème fraîche. Simmer until thickened slightly. Return the chicken to the pan, spoon over some sauce and reheat briefly. Stir in the diced tomato and herbs, then adjust the seasoning.

delicious. tips

  1. To skin tomatoes, score the bases, then lower gently into a pan of just-boiled water. Leave for 30 seconds before removing, then allow to cool slightly.

    The skins should peel off easily. You can use 40g ready-clarified butter or ghee instead of clarifying
    your own butter in step 1, if you like.

    If the chicken doesn’t produce much juice after step 3, use 100ml chicken stock instead for step 4.

    If you can’t get hold of Artisan Malt Vinegar, useapple balsamic vinegar (from Waitrose) or regular malt vinegar, and add ½ tsp balsamic vinegar with it.
  2. Freeze minus the tomatoes and herbs. Defrost, reheat and finish the recipe. Watch how to joint a chicken here or ask your butcher to do it.

Chicken with vinegar sauce

Chicken in malt vinegar
  •  Main
  •  Easy
  •  2
  •  45 minutes

This chicken with vinegar sauce recipe by Helen Graves is a glorious twist on the classic French dish. For the uninitiated it may sound strange, but the tangy, deeply savoury sauce is a revelation.

Baked asparagus cheese





  • 2 chicken legs, bone-in
  • 2 chicken thighs, bone-in
  • 8 garlic cloves, minced
  • 3 shallots, minced
  • 250ml of distilled malt vinegar, sweetened with 2 tsp sugar
  • 250ml of cider, medium sweet
  • 4 tbsp of double cream
  • 2 bay leaves
  • 1 tbsp of vegetable oil
  • 50g of butter
  • salt
  • pepper



Preheat the oven to 180°C/gas mark 4


Heat a skillet over a medium-high heat and add the oil. Brown the chicken pieces, turning until golden all over. Once evenly coloured, add the butter and baste the chicken for a minute or so

  • 2 chicken legs, bone in
  • 2 chicken thighs, bone in (Or use 4 thighs)
  • 50g of butter


Place the skillet in the oven for 20 minutes. Remove the chicken and drain off most of the butter


Over a low heat, sauté the shallots and garlic with a pinch of salt until they’re soft and sweet – be careful not to colour them. Remove from the pan


Add the vinegar and cider to the pan to deglaze and reduce by half. Remove the pan from the heat and let it cool a little


Once the sauce is around 50°C (you can pop a finger in without it burning) add the 4 tbsp of double cream and whisk it in. Taste and add a little more sugar if you think it needs it


Add the chicken and shallots back to the pan before serving. Once all heated through, serve with a crusty baguette and plenty of butter

Chicken in Vinegar

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings


1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces

Salt and freshly ground pepper

1 tablespoon butter, plus another tablespoon for finishing

1 tablespoon olive oil

6 cloves garlic, peeled

1 cup/250 ml white wine vinegar

1 cup/250 ml chicken stock

1 tablespoon tomato paste

4 medium tomatoes, roughly chopped

1 bay leaf

1 large fresh thyme sprig

2 good handfuls chopped fresh parsley


  1. Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You’re not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

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