Cane Vinegar Chicken With Pearl Onions, Orange & Spinach Recipe

Name: Cane Vinegar Chicken With Pearl Onions, Orange & Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, each weighing 5 to 6 ounces (total of 2 1/2 pounds chicken thighs); 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 16 pearl onions, peeled; 1/4 teaspoon smoked hot paprika; 3 garlic cloves, thinly sliced; 1 cup cane vinegar; 1 cup chicken stock; 2 large navel oranges, cut into supremes; 1 tablespoon fresh mint leaves; 2 cups cleaned spinach (stems removed)

Servings: persons

4 chicken thighs, each weighing 5 to 6 ounces (total of 2 1/2 pounds chicken thighs)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
16 pearl onions, peeled
1/4 teaspoon smoked hot paprika
3 garlic cloves, thinly sliced
1 cup cane vinegar
1 cup chicken stock
2 large navel oranges, cut into supremes
1 tablespoon fresh mint leaves
2 cups cleaned spinach (stems removed)

1
Season the thighs with the salt and pepper.
2
In a wide, heavy-bottomed pot that has a lid, melt the butter over medium heat. Add the thighs, skin side down, and let them cook without moving them around for 7 minutes. You are encouraging good caramelization of the skin and developing a ton of flavor in the process. After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, being careful not to let it flame up.
3
This is a good time to get a spatula and loosen up all of those pan drippings. The vinegar needs to cook down by half, and when it does, add the stock. Cover and reduce the heat to low. Cook for 20 minutes over low heat, remove the lid, and add the oranges, mint, and spinach. Stir lightly and serve immediately.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 chicken thighs, each weighing 5 to 6 ounces (total of 2 1/2 pounds chicken thighs), 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons unsalted butter, and more.

Yes, Cane Vinegar Chicken With Pearl Onions, Orange & Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cane Vinegar Chicken With Pearl Onions, Orange & Spinach

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