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Vinegar Braised Chicken And Mushrooms


Don't think sour—think sweet and bright. Red wine, balsamic, and apple cider vinegars combine to make a flavorful braising liquid for chicken, mushrooms, and carrots.

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Rate this recipe 4.5/5 (11 Votes)


  • 4 pounds assorted chicken breasts and thighs, bone-in skin-on
  • 2 pounds mushrooms (cremini, white, or baby bella), cleaned
  • 2 cups low-sodium chicken broth
  • 3/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 5 carrots, peeled and roughly chopped (could use baby carrots)
  • 3 cloves garlic, crushed
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste


Servings 6
Adapted from


Step 1

Season both sides of chicken generously with salt and pepper.

Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside.

Reserving 2-3 tablespoons, drain off fat and sauté carrots and onions until tender. About 10 minutes.

Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauté for 2 minutes.

Season everything with salt and pepper, then transfer vegetables (discarding garlic) to the plate with the chicken.

Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth.

Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth.

Return chicken to pot and add bay leaf, then bring mixture to a boil.

Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through.

Return vegetables to Dutch oven and serve with reduced sauce.

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