Vinegar Braised Chicken

Now, why would anyone cook chicken in vinegar ? Well, I did and it is really good. I used the white wine vinegar since I was out of the winery's Red Wine Vinegar. Will have to try the red version next time; the strength of the vinegar is the reason for using less.







. INGREDIENTS
1     tablespoon olive oil
1 ½ pounds skinless, boneless chicken thighs, cut into 2 inch pieces
2     cloves garlic, minced
       leaves from 1 bunch of celery, roughly chopped, divided
½    cup chicken stock
¼    cup Guglielmo red wine vinegar plus  ½ cup dry white table wine
or
½    cup white wine vinegar
1     tablespoon chopped flat leaf parsley for garnish

METHOD

In a large skillet, heat the olive oil over high heat until shimmering. Add the chicken as a single layer in the skillet and cook over high heat until well browned, about 8 minutes. Lower the heat to medium and add the garlic. Cook until fragrant, about 1 minute. Add most of the celery leaves and cook until just wilted, about 30 seconds. Add the stock, vinegar and wine, scraping up bits from the bottom of the pan. Cook until the juices are reduced to a few tablespoons, about 8 to 10 minutes. Add the rest of the celery leaves and the parsley, remove from the heat to a serving platter, pour the skillet remainder over the chicken, and serve.