Vinegar-braised Chicken & Mushrooms

Recipe courtesy of Bon Appetit

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
Koser salt, to taste
Fresh ground pepper, to taste

Ingredients

1. Season both sides of the chicken with salt and pepper 
2. 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 
3. Reserving 2-3 Tbsp of fat, drain the remainder and add the carrots and onions.  Cook until tender for about 10 minutes. 
4. Add the mushrooms and cook for 8 minutes, or until softened.  Then add the crushed garlic and sauté for 2 minutes. 
5. Season everything with salt and pepper, discard the garlic and transfer the vegetable mixture to the plate with the chicken. 
6. Sprinkle flour to the Dutch oven and cook for 1-2 minutes whisking continuously until a paste is formed. 
7. 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.
8. Return the chicken to the pot and add the bay leaf.  Bring to a boil.  
9. 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.