Olive Chicken
This savory, briny chicken thigh dish is full of flavor and requires no marinading time. I like this recipe not just for how it tastes but because it highlights two cooking technique which can be leveraged for other dishes as well. The first is how to fry and render chicken with skin on and the second, a quick way to steam your broccoli. When I am particularly in a hurry (or over cooking but not into take out) I like to use this quick steamed broccoli along with a can of nice tuna and a soft-boiled egg drizzled with olive oil and vinegar to make dinner in 10 minutes.
This recipe features our Ultimate Red Wine Vinegar, opens in a new tab and Organic California Olive Oil, opens in a new tab.
Which vinegar to use, and why
Olives are salty and assertive, so the vinegar should be clean rather than heavy. White wine vinegar keeps the braise bright. We use Better Than Champagne Chardonnay Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
Best straight from the pan. If you are reheating, add the vinegar again at the end rather than at the start, since heat drives off what you paid for.
What to cook next
Try Poulet au Vinaigre, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
