Pan Roasted Chicken with Vinegar Sauce Recipe

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Pan Roasted Chicken with Vinegar Sauce Recipe

I was searching for something a little different and everyone wanted chicken for supper. I didn’t have a lot of time and this Pan Roasted Chicken with Vinegar Sauce Recipe looked pretty good so I thought I would give it a try. I thought it was pretty good for something different, and if you like the vinegar; you’ll love it. This recipe doesn’t require a lot of prep or cooking time so you can have pan roasted chicken on the table in about an hour. One thing I liked about the recipe is that all the cooking was done in the same pan-It went from the stove top into the oven.

The next time you in the mood for chicken and want a recipe that’s a little different give this Pan Roasted Chicken with Vinegar Sauce Recipe a try. Enjoy

Adapted from Cook’s Country Magazine

Pan Roasted Chicken with Vinegar Sauce Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 chicken cut up into pieces (about 3 pounds)
  • 1 cup chicken broth
  • ½ cup cider vinegar
  • 2 teaspoons honey
  • Salt
  • Pepper
  • 1 shallot (minced or diced)
  • 4 garlic cloves (crushed and minced)
  • 1 tablespoon butter
  • 1 teaspoon tarragon
  • 2 teaspoons vegetable oil
  1. Preheat oven to 450F.
  2. Pat chicken dry with paper toweling and salt and pepper to taste.
  3. In a small bowl, or 2 cup measuring cup, mix together the corn starch, chicken broth, vinegar, and honey-set aside.
  4. Using a 12 inch oven proof skillet over medium high heat, using the oil, cook the chicken skin side down until golden brown. Remove the chicken onto a platter skin side up and set aside.
  5. You should have about 1 tablespoon of fat left in the skillet, if not, drain any excess. Add the garlic and shallots into the skillet and cook until fragrant or until mixture starts to brown. Stir in the vinegar and broth mixture while scraping any drippings from the bottom of the skillet. Bring the mixture to a boil and arrange the chicken back into the skillet skin side up. Roast for 15 to 20 minutes to an internal temperature of 160 for white meat, and 175 for the legs and thighs. Remove chicken to a serving platter and tent with aluminum foil to rest while preparing the sauce.
  6. In the same skillet bring the juices to a boil and cook until the mixture starts to thicken. Stir in the butter and tarragon; serve the sauce over the chicken.


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