Granny's Vinegar Chicken
If you have roughly 9 hours and 20 minutes to spend in the kitchen, Granny's Vinegar Chicken might be an outstanding dairy free recipe to try. This recipe makes 10 servings with 569 calories, 38g of protein, and 39g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up chicken thighs, oil, jalapeno peppers, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: 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.