Dinner Tonight: Vinegar-Glossed Chicken Recipe

• 1/2 cup best-quality red-wine vinegar
• 2 to 3 garlic cloves, minced
• 3 sprigs of fresh rosemary leaves
• 3 1/2 pounds bone-in chicken pieces
• Coarse salt and freshly ground black pepper
• 3 tablespoons olive oil
• 3/4 cup chicken broth, plus more as needed
• 3 cups cooked polenta

1. Combine vinegar, garlic, and rosemary in small bowl and set aside. If possible, allow to sit for up to 2 hours for flavors to mingle.
2. Season chicken pieces liberally with salt and pepper. Heat oil in large, heavy skillet over high heat until shimmering, then add chicken pieces skin-side down. If necessary, use multiple skillets or cook in batches to avoid crowding. Allow to sear without moving for 3-4 minutes, then turn pieces to brown all sides, about 10 minutes total. Drain off excess fat.
3. Add chicken broth and scrape up pan drippings on skillet surface. Bring to a boil, then lower heat and simmer 15-20 minutes, until broth is almost all evaporated. Add vinegar mixture and increase heat to high. Cook until vinegar has glossed chicken and almost all evaporated, 6-8 minutes. Serve with polenta.

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Taken from www.seriouseats.com/recipes/2011/01/vinegar-glossed-chicken-recipe.html (may not work)