Tlingit-style Vinegar Chicken

Ingredients

In the Tlingit-style Vinegar Chicken, we adapt the original French recipe by incorporating Tlingit herbs and spices to infuse the dish with unique flavors. Additionally, we use traditional Tlingit cooking techniques to enhance the taste and texture of the chicken. The result is a fusion dish that combines the tanginess of the French original with the earthy and aromatic elements of Tlingit cuisine. We alse have the original recipe for Poulet au vinaigre, so you can check it out.

• 4 chicken thighs (skin-on) (500g / 1.1 lb) 4 chicken thighs (skin-on) (500g / 1.1 lb)
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 32g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the apple cider vinegar, olive oil, minced garlic, thyme leaves, parsley, dried oregano, salt, and pepper.
2. 2.
   Place the chicken thighs in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
5. 5.
   Place the chicken thighs skin-side down in the skillet and cook for 5-6 minutes, or until the skin is golden brown and crispy.
6. 6.
   Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
7. 7.
   Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
8. 8.
   Serve the Tlingit-style Vinegar Chicken hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Apple cider vinegar — Choose a high-quality apple cider vinegar for the best flavor. If unavailable, you can substitute with white wine vinegar or rice vinegar.
• Fresh thyme leaves — Gently remove the thyme leaves from the stems before using. If fresh thyme is not available, you can use dried thyme, but reduce the quantity to 1 teaspoon.
• Fresh parsley — Chop the parsley just before using to retain its freshness and vibrant flavor.
• Dried oregano — Ensure your dried oregano is not too old, as it can lose its potency over time. If you prefer, you can substitute with dried marjoram or basil.

Tips & Tricks

• For an extra burst of flavor, add a splash of fresh lemon juice to the marinade.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the chicken before cooking.
• To achieve a crispy skin, ensure the chicken thighs are dry before placing them in the skillet.
• Serve the Tlingit-style Vinegar Chicken with a side of roasted vegetables or a fresh salad for a complete meal.
• Leftovers can be refrigerated and enjoyed cold or reheated the next day.

Serving advice

Serve the Tlingit-style Vinegar Chicken as a main course, accompanied by steamed rice or roasted potatoes. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the golden-brown chicken thighs on a platter, drizzle some of the flavorful sauce over them, and sprinkle with fresh herbs. Serve with the side dish and garnish of your choice for an appealing presentation.