Cane Vinegar Chicken with Pearl Onions, Orange & Spinach

Name: Cane Vinegar Chicken with Pearl Onions, Orange & Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters chicken stock; 4 chicken thighs, each weighing 5 to 6 ounces (total of 2 1/2 pounds chicken thighs); 1 Tbsp fresh mint leaves; 3 garlic cloves, thinly sliced; 2 larges navel oranges, cut into supremes; 16 pearl onions, peeled; 1 teaspoons sea salt; 0 teaspoons smoked hot paprika; 473 milliliters cleaned spinach (stems removed); 2 Tbsps unsalted butter; 237 milliliters cane vinegar

Cane Vinegar Chicken with Pearl Onions, Orange & Spinach might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 843 calories, 45g of protein, and 51g of fat. This recipe serves 2. It is a good option if you're following a gluten free and primal diet. If you have butter, chicken stock, navel oranges, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Season the thighs with the salt and pepper.

Ingredients you will need

Salt And Pepper

In a wide, heavy-bottomed pot that has a lid, melt the butter over medium heat.

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Butter

Equipment you will use

Pot

Add the thighs, skin side down, and let them cook without moving them around for 7 minutes. You are encouraging good caramelization of the skin and developing a ton of flavor in the process. After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, being careful not to let it flame up.

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Paprika

Vinegar

Garlic

Onion

Equipment you will use

Pot

This is a good time to get a spatula and loosen up all of those pan drippings. The vinegar needs to cook down by half, and when it does, add the stock. Cover and reduce the heat to low. Cook for 20 minutes over low heat, remove the lid, and add the oranges, mint, and spinach. Stir lightly and serve immediately.

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Orange

Spinach

Vinegar

Stock

Mint

Equipment you will use

Spatula

Frying Pan

Reprinted with permission from A New Turn in the South by Hugh Acheson, © 2011 Clarkson PotterHUGH ACHESON is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He is a five-time James Beard nominee for "Best Chef Southeast" and was named "Best New Chef" by Food & Wine. He lives in Athens with his wife and their two daughters.

Ingredients you will need

Wine