Chicken Quintiliano

The original recipe for this dish has been in our family for more than eighty years. The name comes from my late nonni's friend Luigi Quintiliano, who passed it down to her. I use two kinds of vinegar, but the dish would work with one or the other, just make sure it’s good quality. Using boneless, skinless chicken thighs allows the dish to come together quickly; if you want to swap in bone-in thighs please do, but add an additional 15 to 20 minutes cooking time. I’ve kept this recipe simple to honor its tradition, but one could also crisp some pancetta before the garlic goes in, or alternatively add in a few anchovies to melt. This dish is flexible and flavorful and perfect for a quick, cozy dinner at home.