Gallina a la Vinagreta – Chicken with Vinegar Sauce
That recipe had been waiting patiently in one of my cooking binders until recently, when I ran across it while looking for new ideas. The disparate ingredients got my attention; I just had to know how the combination tasted.
Gallina a la Vinagreta – Chicken with Vinegar Sauce – features olives, raisins, pearl onions and garlic in addition to the aforementioned chicken and vinegar sauce.
Instead of a whole chicken I used drumsticks and thighs because I’m partial to dark meat. With garlic-stuffed green olives already in my pantry, I omitted the head of garlic (I still rubbed the chicken with a couple of cloves prior to cooking).
The aroma from this dish as it simmered stovetop was mouthwatering; it tasted as great as it smelled.
Gallina a la Vinagreta
Adapted from Jewish Cooking in America
4 pounds chicken pieces
2 cloves garlic, plus 1 whole head
Salt to taste
1/2 cup olive oil
1 pound pearl onions
1/4 cup green olives
1/4 cup raisins
1 cinnamon stick
2 bay leaves
1 tablespoon peppercorns
1/4 cup vinegar
1/4 cup sweet wine (I used Riesling)
Clean chicken with lemon. Rub with garlic cloves and sprinkle with salt.
Heat olive oil in a large saute pan or pot with a cover over medium heat. Brown chicken on all sides.
Surround chicken with onions, olives and raisins. Slice top off head of garlic and place in the center and add cinnamon stick, bay leaves and peppercorns. Sprinkle with vinegar and wine. (You can tie the cloves and peppercorns in a cheesecloth if desired.)
Cover and simmer over very low heat for about an hour. Discard bay leaves and serve.