Looking for new flavors for a hearty Winter’s meal? Well, this dish features a vinegary blend of vinegars, including a balsamic vinegar reduction, that is used to perfectly sauteed vegetables such as carrots, onions and mushrooms that will make this chicken dish a new favorite to grace your dinner table. This braised chicken dish has a rich flavor and it’s perfect at any time of year. Enjoy!
4 pounds assorted bone-in, skin on chicken pieces
2 pounds mushrooms (cremini, white, or baby bella)
2 cups low-sodium chicken broth
3/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
1 teaspoon granulated white sugar, or to taste
5 carrots, peeled and roughly chopped or baby carrots
3 cloves garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 Tablespoons extra-virgin olive oil
2 Tablespoons all-purpose flour
3 Sprigs of fresh thyme, leaves removed
Kosher salt, to taste
Freshly ground pepper, to taste
Season both sides of chicken generously with salt and pepper.
Heat olive oil in a large 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 to 3 tablespoons, drain off fat and saute carrots and onions until tender. About 10 minutes.
Add mushrooms and cook for another 6 to 8 minutes, or until softened, then add crushed garlic and saute for 2 minutes.
Season everything with the thyme, salt and pepper; discard the garlic and transfer vegetables to the plate with the chicken.
Sprinkle flour into the Dutch oven and cook for about 1 to 2 minutes, whisking continuously, until pasty and smooth.
Pour in the vinegars, add the sugar and whisk until smooth. Cook mixture for 3 to 5 minutes, or until thickened and reduced, then slowly mix in chicken broth.
Return chicken to the pot and add bay leaf, then bring mixture to a boil.
Reduce heat to low, partially cover the pot and let simmer for 35 to 40 minutes, or until chicken is cooked thoroughly. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf.
Return vegetables to Dutch oven and serve with reduced sauce.
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