Vinegar Braised Chicken Mushrooms Recipe 465

VINEGAR BRAISED CHICKEN & MUSHROOMS RECIPE - (4.6/5)

Steps:

• Season both sides of chicken generously with salt and pepper. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside. Reserving 2-3 tablespoons, drain off fat and sauté carrots and onions until tender. About 10 minutes. Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauté for 2 minutes. Season everything with salt and pepper, then transfer vegetables (discarding garlic) to the plate with the chicken. Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth. Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth. Return chicken to pot and add bay leaf, then bring mixture to a boil. Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through. Return vegetables to Dutch oven and serve with reduced sauce.

VINEGAR-AND-GARLIC-BRAISED CHICKEN

Steps:

• Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
• Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
• Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.

VINEGAR CHICKEN WITH CRISP ROASTED MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 8 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you're using. As the chicken browns, transfer it to a large plate.
• Add onions to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes. Add vinegar and 1 cup water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don't need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, 20 to 25 minutes.
• Meanwhile, if serving the mushrooms, heat the oven to 450 degrees. Toss mushrooms with olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven.
• If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving.
• Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

CHICKEN BRAISED IN TWO VINEGARS

Steps:

• Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
• If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
• Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.

VINEGAR BRAISED CHICKEN WITH GREENS

Steps:

• Using paper towels, pat the chicken pieces dry; season liberally with salt and pepper.
• In a Dutch oven, brown chicken in oil over medium high heat, about 5 minutes per side; transfer to a platter.
• Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme.
• Deglaze pot with vinegar and simmer until reduced by half, about 5 minutes.
• Pour in chicken stock and bring to a boil; add greens, stirring until wilted, about 30 seconds.
• Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices).
• Transfer chicken to a serving platter and bring saue to another boil; reduce heat to medium low and stir in creme fraiche.
• Cook, while stirring until sauce thickens slightly, about 3 minutes.
• Spoon sauce and greens over chicken; serve with additional creme fraiche, if desired.