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.
Recipe from
Bon Appetit
Image courtesy of ThePioneerWoman.com
Image courtesy of TheRecipeRebel.com
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