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Cider Vinegar-Braised Chicken Thighs

Cider Vinegar-Braised Chicken Thighs
Cider Vinegar-Braised Chicken Thighs might be just the main course you are searching for. This recipe serves 6. One serving contains 659 calories, 40g of protein, and 49g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. A mixture of carrots, chicken thighs, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

1
Preheat the oven to 35
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OvenOven
2
In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes.
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Salt And PepperSalt And Pepper
Chicken ThighsChicken Thighs
Olive OilOlive Oil
3
Transfer the chicken to a platter.
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Whole ChickenWhole Chicken
4
Spoon off all but 2 tablespoons of the fat in the casserole.
5
Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes.
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CarrotCarrot
GarlicGarlic
LeekLeek
6
Add the flour and stir for 1 minute.
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All Purpose FlourAll Purpose Flour
7
Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes.
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VinegarVinegar
SauceSauce
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PotPot
8
Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce, skin side up.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
BrothBroth
SauceSauce
9
Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through.
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Whole ChickenWhole Chicken
Equipment you will use
OvenOven
10
Preheat the broiler.
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BroilerBroiler
11
Transfer the chicken to a baking sheet, skin side up. Broil on the middle rack of the oven until the skin is golden and crisp, about 4 minutes.
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Whole ChickenWhole Chicken
Equipment you will use
Baking SheetBaking Sheet
OvenOven
12
Simmer the sauce over moderate heat until reduced to about 4 cups, 10 minutes. Stir in the butter until melted.
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ButterButter
SauceSauce
13
Add the parsley and chives and season the sauce with salt and pepper. Return the chicken to the casserole, skin side up, and serve.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
ParsleyParsley
ChivesChives
SauceSauce
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score20
Dish TypesLunchMain CourseMain DishDinner
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