A saucy, one-pan chicken recipe with a special story

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy For more than 80 years, Colu Henry’s family has been making chicken Quintiliano, a saucy, one-pan dish that’s slightly sweet with caramelised garlic and deeply tangy from balsamic and red wine vinegars. After union meetings, they frequently cooked meals together, and that’s when, one day, Luigi introduced Molly to his go-to chicken recipe. Chicken Quintiliano Tangy with vinegar and sweet from caramelised garlic, this one-pan chicken recipe is a great example of what Henry calls easy, fancy food in her new cookbook of the same name. Active time: 15 minutes | Total time: 25 minutes Serves: 4 Ingredients: 900g boneless, skinless chicken thighs Fine salt Freshly ground black pepper 3 tbsp olive oil 10 cloves garlic, peeled and smashed 120ml balsamic vinegar 120ml red wine vinegar 2 sprigs fresh oregano 20g finely chopped fresh flat-leaf parsley Flaky sea salt, such as Maldon, for serving Polenta, rice or mashed potatoes, for serving Method: Pat the chicken dry and lightly season it with salt and pepper.