Recipe Friday: Chicken and Vinegar with The Goog
Last Updated on Friday, 22 May 2009 14:35 Written by Elise Friday, 15 May 2009 00:00
This Friday I am turning over the recipe duties to The Goog. He loves to cook and is excited to share one of the recipes from his childhood....enjoy!
Recipe Friday: Chicken and Vinegar with The Goog
Hello all! Welcome to The Goog's Guest Glob! ...I mean Blog! I'm here to regale you with tales of tasty foods from my youth! Elise has offered me the chance to occasionally share one of my recipes with everyone on Recipe Fridays. For my first outing we decided to go with a dish I had totally forgotten about, but was once one of my favorites. My mother came across my grandmother's recipe for Chicken and Vinegar in an old cook book of hers. It's a pretty simple recipe: Chicken wings, water, vinegar and not much else. I don't know if the simplicity was to ensure no one could reproduce her recipe or if the unwritten was assumed to be obvious. *shrugs* Which ever way it was, I loved it when it was made then and I'm enjoying putting my own twist on it now.
I've tried twice to make the Chicken and Vinegar as I remembered it and both times something seemed to be missing. The first time we just used chicken breast and I threw in some carrots, celery and mushrooms to make it more interesting. It was good, at least Elise enjoyed it, but it wasn't right. I chalked it up to the fact that we didn't use wings, so the next time I made sure to use 'em. This time it was closer, I think the only thing missing was more vinegar, which when Elise added did seem to help. I doubt I'll ever be able to entirely recreate the recipe that's in my head as I'm sure my memory has embellished the flavor a bit over the years, but what I have come up
with is pretty darn good, if I do say so myself, especially if you're like me and love vinegar!
Ready? Here we go!
Ingredients:
2 packages of chicken wings (or chicken of your choice, I used thighs
in the pictures).
1 Small to Medium Onion or a Shallot or two.
1-2 Cloves of Garlic, or more if you like Garlic, as I do.
1/4 Cup Water
2/3 Cup Red Wine Vinegar
In a skillet, heat up enough olive oil to coat the bottom, add the onion/shallots and garlic with a dash of salt and let that cook for a bit. Give it a couple of minutes until the onion starts to become translucent, then add the chicken with some salt and pepper. You'll want to cook the chicken until it's approximately half done, then add
the water and vinegar. Add spices to taste, I like some parsley, basil, cumin, red pepper flakes...anything you like! Let that cook until the chicken is done and you are all set.
For last night's dinner, I used the chicken thighs as I mentioned above. Once those were browned a bit, I added an orange bell pepper, celery and mushrooms since that's what was in the fridge. I covered it and let it cook down. Once the veggies had given up their liquid, I didn't even need the 1/4 cup of water. Then I added the spices, including a bay leaf and "Uncle Goog's Chili Powder".
What's in the Chili Powder you ask? Well, maybe that'll be the next Goog's Guest Blog!
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Comments
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