Granny's Vinegar Chicken
You can never have too many main course recipes, so give Granny's Vinegar Chicken a try. This dairy free recipe serves 10. One portion of this dish contains around 38g of protein, 39g of fat, and a total of 569 calories. A mixture of distilled vinegar, chicken thighs, oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 9 hours and 20 minutes. If you like this recipe, you might also like recipes such as Not Your Granny’s” Pumpkin Pie Minis, Pork Belly Po Boys with Habenero Vinegar & Honey Mustard Mayonnaise, and Cucumber Vinegar Salad.
Instructions
Place chicken thighs in a shallow baking dish.
Pour vinegar over, cover and let marinate overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Remove the chicken from the marinade, reserving 1/4 cup of the vinegar. Coat the chicken with flour, and season with salt and pepper to taste.
Heat oil in a large heavy skillet over medium-high heat.
Fry chicken in the hot oil until the outside is lightly crisp.
Remove from heat, and place chicken into a 9x13 inch baking dish lined with aluminum foil.
Add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. Cover the pan with foil.
Bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.