VINEGAR CHICKEN WITH ALABAMA WHITE SAUCE
Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.
Provided by Amber Wilson
Categories HarperCollins HarperCollins Chicken Vinegar Mayonnaise Pepper Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the vinegar chicken:
- In a blender, combine the vinegar, 1 cup of the oil, salt, cayenne, chipotle pepper sauce, smoked paprika, black pepper, and garlic and blend until smooth. (Alternatively, you can use an immersion blender to blend the marinade.) Pour the marinade into a gallon-size plastic bag and toss in the chicken pieces. Marinate the chicken in the fridge for 12 hours.
- Preheat the oven to 425°F.
- Remove the chicken pieces from the marinade and pat them dry with paper towels.
- Pour 1/4 inch of oil into a large ovenproof skillet and heat over medium-high heat. Once the oil is hot, arrange the chicken in the skillet, skin side down. The chicken should fit snugly in one layer. Loosely place a square of parchment on top of the chicken and weight the chicken down with a medium ovenproof skillet or heavy pot. Allow the chicken to cook under the weight of the skillet undisturbed for 20 minutes.
- Take the skillet off the heat and carefully (it will be hot!) remove the top skillet (or heavy pot, if using). Flip the chicken, transfer the skillet to the oven, and roast until thethickest part of the thigh registers 165°F, 25 to 30 minutes.
- Make the Alabama white sauce:
- In a glass measuring cup, whisk together the mayonnaise, vinegar, and pepper. The white sauce should be thin and runny. Cover and refrigerate until ready to use. You can keep any leftover sauce in the fridge for one week.
- Let the roasted chicken rest for 5 minutes. Arrange it on a platter. Spoon the sauce over the chicken and serve.
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Lili Cuza
[email protected]Meh.
Margret Muthoni
[email protected]Overall, I thought this recipe was just okay. The chicken was cooked well, but the sauce was a bit too tangy for my taste.
Abdo Zayton
[email protected]This recipe has potential, but it needs some tweaking. I would recommend using less vinegar in the sauce, and cooking the chicken for a shorter amount of time.
Laressa Sarksyan
[email protected]I wasn't impressed with this recipe. The chicken was tough and the sauce was too vinegary.
mudasir sattar
[email protected]I followed the recipe exactly, and the chicken turned out dry and overcooked. The sauce was also bland.
Harish kodithuwakku arachchi
[email protected]This is my new favorite chicken recipe. The sauce is to die for.
Sayeed Jani
[email protected]It was so yummy! I'll make it again!
Zain Sarfraz
[email protected]I've made this recipe many times, and it's always a hit. The sauce is so delicious, and the chicken always comes out perfectly cooked.
Evelyn Orji
[email protected]The dish was easy to prepare, and the end result was amazing. The chicken was moist and juicy, and the sauce was rich and flavorful.
Dhanraj Oli
[email protected]This recipe was divine! The chicken was tender and flavorful, and the sauce was creamy and tangy. I served it over rice, and it was the perfect comfort food.