there's no anchovy here but...there could be
This one is a new favorite. I made it earlier tonight for some friends, one of whom is going through a rough breakup. He just texted me how much joy he had sitting at the table, picking at the chicken and spooning the sauce, feeling the feels and chatting it out with friends. I love this blog and your recipes because I know they’re written with nights like these in mind.
Alison...could you melt 1 or two anchovy fillets into the garlic and onion mixture before deglazing with the water and vinegar?
If you wanted to finish the chicken in the oven, what temperature would you use and for how long? I can usually only find freakishly large chickens at the grocery store and have a hard time getting chicken to cook all the way through on the stove top.
Made this tonight and it was superb! Used halved cherry tomatoes and served over black lentils--beautiful color contrast.
Looking forward to leftover lentils marinated in jammy onion-vinegar-chicken juices!
I didn’t think I could love a chicken more than I love the sheet pan olive chicken, but with the heirloom tomatoes, I think this might be my new favorite! Thank you for making things that are so simple yet so perfect! ♥️
I’m getting an “Infected Website” message when I click on the video link.
I’ve made this a couple times and it is delicious and easy. But last night I made the version in your Nothing Fancy cookbook and it was TDF!
I could have put a straw in this sauce. It was so damn good. Super easy weeknight meal that's definitely company worthy. YUM.
Perfectly butchered my 5 lb Marin Sun Farms chicken, seasoned the night before, uncovered in fridge and took out two hours before cooking. Mine definitely needed to be done in the oven. The onions and vinegar sauce burned and disappeared and it still wasn't cooked... guessing my chicken was too big. The first step of browning the chicken turned out sooo fuckin beautifully deeply browned and crisp that since it wasn't fully cooked I removed it and re-crisped it a pan. Added more water and vinegar to dutch oven and it came back together. Absolutely loved! Will make again next week and try the oven.
I used a whole chicken cut into pieces and it came out beautifully. The breast halves were enormous, and I ended up removing all of the other cooked pieces and adding a bit more water to the pot to keep things from getting too dry as they cooked through (probably about 30 minutes total). Used three big heirlooms and red onion- insanely good.
Next night, I tore up the leftover meat and then blitzed the remaining sauce and tomatoes in a blender. Sautéed two thinly sliced leeks in olive oil and when softened added about half of the sauce purée, chicken, two boxes of chicken bone broth, and simmered half an hour. Added chopped chard and leftover white rice and simmered ten or fifteen minutes more. Served with handfuls of parsley and a bit of lemon zest and a loaf of fresh sourdough. There wasn’t a drop left.
I didn’t have tomatoes, but put the chicken, sauce, and onions over rice and it was delicious. Thank you for another delicious recipe!
Hi Allison. Great post and I’ll try this soon. I’d like to post this on my DelPaggio’s Cucina web pages if that’s okay? It would be a link with quotes from your post and a ltitle form me about this recipe. By the way I love it. Let me know
I'm trying this one tonight with farmer's market tomatoes and Vidalia onions. When I grill chicken I squirt it with white vinegar frequently to keep skin from splitting, and my homemade BBQ sauce is heavy on vinegar. So this combo sounds great!
I’m going to try this tonight. Thanks