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Vinegar Chicken Thighs with Agrodolce Sauce

ReaderHello Reader,

I rarely break pattern and send a single-recipe email.

But I've been sitting on something.

In 2009, Lucinda Scala Quinn published Mad Hungry: Feeding Men and Boys, and one of her recipes — vinegar-glossed chicken — moved into heavy rotation in our kitchen. I made it her way for years. Faithfully. Loyally. Like a Golden Retriever.

And the recipe sat on the site for 17 years

Then I got the inch to tinker.

So I did. I switched from red wine vinegar to white. Added honey and golden raisins for sweetness. Threw in anchovies — don't you dare swipe away... they dissolve completely — for a bass note of umami I couldn't get any other way. Swapped a whole chicken for thighs.

Then I sent it to my testers.

Adrienne Lee reported a near-familial conflict over the last thigh in the pan. Craig Relyea other said his wife swooned. Nancy G. was impressed. Joel Jenkins wanted more of that gorgeous sauce.

The result is vinegar chicken thighs with agrodolce — an Italian sweet-sour sauce that starts aggressive as hell and reduces into something you will absolutely be mopping up with bread. Cold-pan seared. Crackling-crispy skin. No added oil. Ready in under an hour.

It went live last night. I could not NOT tell you.

Chow,

David Leite
Owner, Leite's Culinaria
Cookbook Author & Recipe Creator
Read my story

P. O. Box 41 Roxbury, CT 06783
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