Looking for a different chicken recipe? This is a take on an old Sefardic recipe for “Gallina a la Vinegreta,” originally located in the cookbook “Jewish Cooking in America” by Joan Nathan. (I have a very old version, but the link is to an updated cookbook.) It’s a little off the beaten track, but really a delicious chicken recipe!
Chicken with vinegar and wine sauce (Serves 6 to 8)
4-lbs. chicken, cut in 8 pieces (or 2-3 lb boneless chicken breasts, can be chopped)
2 cloves garlic plus 1 whole head
salt and freshly ground pepper to taste
1/4 C oil
1 lb. pearl onions or 2 large onions, chopped
1/4 C green or black olives (pitted)
1 small apple, diced (original recipe called for 1/4 C raisins, and I have also used dates)
1 pinch cloves or 2 whole cloves
1 t cinnamon or 1 cinnamon stick
2 bay leaves
1/4 C vinegar
1/4 C marsala, other sweet wine, or grape juice
4-6 small potatoes (scrubbed)
Heat the oil in a large pan over medium heat. Season chicken with salt and brown the chicken and chopped garlic cloves on all sides.
After browning, add onions, olives and apples. Slice off the top of the whole head of garlic put on top and add potatoes around the outside. Add cloves, cinnamon, bay leaves, and pepper. Sprinkle with the vinegar and the wine.
Cover and simmer over a very low flame for 2+ hours. Squeeze the roasted whole garlic head into the sauce or serve separately – it gets sweeter and smooth as it cooks.
You can freeze the chicken easily, but not the potatoes–they get mushy. Reheats well, too!