Vinegar Braised Chicken & 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.

Photo by Denise W.
Adapted from 12tomatoes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from 12tomatoes.com

Ingredients

  • 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

Directions

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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