August 6: White Pepper, White Vinegar Chicken (Transfiguration of the Lord)

I would love a caption contest to begin for this one.

4 places in the Bible that give a shout-out to the Transfiguration:

1-3. It’s mentioned in all three Synoptic Gospels.

4. As it that weren’t enough, the Second Epistle of Peter also refers to it (2 Peter 1:16–18).

2 tips with this chicken:

1. White pepper usually is hotter than black pepper; if 1/2 teaspoon seems like a lot, feel free to cut down the amount or to use black pepper. I switched to white specifically for the feast day, and we added a little more because we like spice.

2. You’d think this chicken would be good and smoky in a cast iron skillet, but vinegar and that kind of pan don’t jive well together. Better stick with another pan!

3. Usually, I make this dish with ACV, not white vinegar. Again, I went with white in honor of the feast day, but if you want a fruitier taste, here you go!

Ingredients
2 pounds chicken thighs
salt, to taste
white pepper, to taste (recommended: 1/2 teaspoon)
2 tablespoons olive oil
2 tablespoons grass-fed butter
1/4-1/2 cup white vinegar (I usually drop a splash in and taste from there).

Preparation
1. Heat pan over high/medium-high heat; place olive oil in there and let it dance.

2. Meanwhile, salt and pepper your chicken on both sides. Add to pan and let cook for 4-6 minutes.

3. When you flip chicken, add in butter. Cook for 4-6 more minutes.

4. When you flip chicken for the third time, deglaze pan with vinegar. Cover chicken and let it cook through; depending on your stove, this could take anywhere between 20-30 minutes.

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