Dinner Diaries

Apple Cider Vinegar Braised Chicken

This takes just a little bit of babysitting, but I thought it turned out yummy. The little bit of tang from the vinegar was a fun new taste for chicken. I served with garlic mashed potatoes.

Here is the official recipe. I did exactly what it said (well, almost).

Yield: 2 servings

• 1 Tbs Olive Oil
• 4 Chicken Thighs
• Salt and Pepper
• 2 Carrots, sliced (used frozen mirepoix)
• 3 cloves Garlic, minced
• 1 Leek, sliced (used frozen mirepoix)
• 1 Tbs Flour
• 1/2 cup Apple Cider Vinegar
• 1-1/2 cups Chicken Stock
• 1 Tbs Butter

Preheat oven to 350F.

Heat the olive oil in a heavy, oven safe pot over medium-high heat (an enamel Dutch oven works best). Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Cook for 10 minutes, or until the skin turns a rich, golden color and begins to crisp. Remove chicken from the pot and set aside. Pour out all but 1 Tbs of the oil/fat that has cooked off.

Add the carrots, garlic, and leek to the pot and cook, stirring occasionally, for 5 minutes or until they begin to soften. Add the flour and cook for one minute. Deglaze the pot with the vinegar, scraping up any browned chicken that is stuck to the bottom of the pot. Add the chicken stock and bring to a boil. Add the chicken back to the pot, skin-side up.

Cover the pot and transfer it to the oven. Allow the chicken to braise for 50 minutes.

Heat the broiler. Remove the chicken for the pot and place on a broiler pan or heavy baking sheet. Broil for 5-6 minutes, until the skin crisps back up. Meanwhile, Place the pot back on the stove and allow it to reduce over medium heat. Stir in the butter. *I was going to skip this step - but I'm glad I didn't*

To serve, spoon the sauce over the chicken thighs.