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Poulet au Vinaigre de Romarin

This dish was really delicious, it had so many flavors. I halved the below recipe and was really happy with it. I think this would also be good just as a chicken dish, although the sausage did add a nice zing. Ingredients: 2 tablespoons extra-virgin olive oil 1/2 pound sweet turkey Italian sausage, cut in 1/2-inch rounds 1 cup flour 1 teaspoon salt 1/4 teaspoon pepper 6 garlic cloves, thinly sliced 8 boneless, skinless chicken thighs 1-1/2 teaspoons dried rosemary 1/4 cup red wine vinegar (I threw in a bit more) 1/2 cup canned low-sodium chicken broth (I threw in a bit more) 1 teaspoon cornstarch dissolved in 2 teaspoon water 2 tablespoons Italian parsley, chopped fresh Directions:

1) Heat oil in a large heavy skillet pan set over medium heat. When oil shimmers, add sausage and cook, stirring often, until sausage is lightly browned, about 5 minutes.

2) While sausage browns, season chicken with salt and pepper. Dredge in flour and shake off excess.

3) Remove sausage from pan and set aside. Add garlic and saute until light golden brown. Remove garlic from pan and set aside. Add chicken and cook over medium-high heat, turning once, until chicken is brown, about 6 to 8 minutes. Pour off fat. Return sausage and garlic to pan and scatter rosemary over all.

4) Pour in vinegar and bring to a boil. Boil until the vinegar is almost entirely evaporated, about 2 minutes. Add chicken broth and bring to a boil. Reduce heat, cover pan, and simmer for 15 minutes longer. Add cornstarch mixture and cook until thickened, turning chicken pieces to glaze. Transfer to a serving platter, sprinkle with parsley and serve immediately. Yield: 4 to 5 servings.

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