Photo: Coral Von Zumwalt
Pollan was inspired by chef Jean-Georges Vongerichten's recipe for vinegar chicken. He suggests seasoning the chicken with salt a day in advance.
DirectionsActive time: 45 minutes
Total time: 2 hours 45 minutes
Preheat oven to 300°. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes. Transfer to a plate and repeat with remaining chicken.
Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.
More Recipes from Michael Pollan
From the April 2013 issue of O, The Oprah Magazine
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