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A close-up of a cooked chicken leg topped with a chunky, golden-brown sauce made of onions and spices, served with its juices on a white plate.

Vinegar Chicken

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Punchy with acidity and full of layered flavor, this one-skillet vinegar chicken sears in a hot pan, then bakes with white wine vinegar, chicken stock, and blood orange until the sauce reduces and the chicken is fully cooked. Easy to prep ahead for hosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Californian, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs bone-in chicken legs thigh and drumstick
  • Kosher salt to taste
  • 2 tbsp vegetable or other neutral oil
  • 1 medium onion finely chopped
  • 4 garlic cloves thinly sliced
  • ½ tsp ground turmeric
  • ¼ tsp crushed red pepper flakes
  • 1 cup chicken stock
  • ½ cup white wine vinegar
  • 1 blood orange halved
  • Avocado oil for finishing, optional

Equipment

  • Large oven-safe skillet
  • Paper Towels
  • Measuring cups and spoons
  • Tongs or spatula
  • Chefs knife
  • Cutting board

Method
 

  1. Preheat oven to 350°F. Pat chicken dry and season generously with kosher salt.
  2. Heat oil in a large oven-safe skillet over medium-high. Sear chicken skin side down until golden, about 5 minutes. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Flip and cook another 4 minutes. Transfer to a plate.
  3. Remove pan from heat and let fat cool for 2–3 minutes. Return to medium heat, add onion, and cook 6–8 minutes, stirring and splashing in water if needed, until softened and golden.
  4. Add garlic and cook for 1 minute. Stir in turmeric and red pepper flakes and cook another 30 seconds.
  5. Pour in vinegar and chicken stock. Season lightly with salt and bring to a simmer.
  6. Nestle chicken into the sauce, skin side up, and add blood orange halves cut side down.
  7. Transfer pan to oven and bake uncovered for 30–35 minutes, until chicken is fully cooked and sauce is reduced.
  8. Transfer chicken to a serving platter. Spoon sauce over top and squeeze blood orange halves for a final acidic hit. Finish with a drizzle of avocado oil if desired.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in the oven with a splash of stock to keep the sauce from breaking.

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