His written work appears in Food & Wine, Serious Eats, and other publications.Courtesy of Marcus Lloyd for Golden Diner.
Cook until the sound of sizzling butter has faded, about 3 minutes.Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes.
Sprinkle liberally with salt and pepper.. Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley.Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes.Transfer chicken to a baking dish, and keep warm in preheated oven..
Using a spoon, skim and discard fat from surface of vinegar mixture in skillet.Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes.
Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended.
Add salt to taste.cocktail shakers.
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(Editor: Magnetic Timers)