Vinegar Braised Chicken Thighs

By Joan_Z

Ingredients

• 4 pounds assorted bone-in, skin on chicken pieces (breasts and thighs)
• 2 pounds mushrooms (cremini, white, or baby bella), cleaned of any dirt or particles
• 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 and freshly ground pepper, to taste
• Add brown sugar to taste - maybe a tablespoon.

Preparation

Step 1

1. Season both sides of chicken generously with salt and pepper.

2. 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.

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

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

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

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

7. 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.

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

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

10. Return vegetables to Dutch oven and serve with reduced sauce.