Vinegar-Braised Chicken & Mushrooms
Ingredients
- 4 lbs. assorted chicken breasts and thighs
- 2 lbs. mushrooms
- 2 cups chicken broth
- 3/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
- 5 carrots, peeled and chopped
- 3 garlic cloves, crushed
- 1 yellow onion, chopped
- 1 bay leaf
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. all purpose flour
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
- Season both sides of the chicken with salt and pepper
- Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and in batches. Brown all sides of the chicken. Set aside
- Reserving 2-3 Tbsp of fat, drain the remainder and add the carrots and onions. Cook until tender for about 10 minutes.
- Add the mushrooms and cook for 8 minutes, or until softened. Then add the crushed garlic and sauté for 2 minutes.
- Season everything with salt and pepper, discard the garlic and transfer the vegetable mixture to the plate with the chicken.
- Sprinkle flour to the Dutch oven and cook for 1-2 minutes whisking continuously until a paste is formed.
- Pour in the vinegar and whisk until smooth. Cook the mixture for 3-5 minutes or until thickened and reduced. Slowly mix in the chicken broth.
- Return the chicken to the pot and add the bay leaf. Bring to a boil.
- Reduce the heat to low, partially cover the pot and let simmer for 35-40 minutes or until the chicken is thoroughly cooked. Return the vegetables to the Dutch oven and serve with reduced sauce.
Image courtesy of ThePioneerWoman.com
Image courtesy of TheRecipeRebel.com
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