Chicken Thighs with Malt Vinegar Recipe

Name: Chicken Thighs with Malt Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 8 chicken thighs (about 3 pounds); Salt and freshly ground pepper; 1 carrot, cut into 1/4-inch dice; 1 celery rib, cut into 1/4-inch dice; 1 small onion, cut into 1/4-inch dice; 1/3 cup malt vinegar; 1/3 cup dry white wine; 1 cup chicken stock or canned low-sodium broth; 2 teaspoons thyme; 2 bay leaves; Pinch of allspice; 2 tablespoons unsalted butter; 2 tablespoons finely chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons vegetable oil
8 chicken thighs (about 3 pounds)
Salt and freshly ground pepper
1 carrot, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
1/3 cup malt vinegar
1/3 cup dry white wine
1 cup chicken stock or canned low-sodium broth
2 teaspoons thyme
2 bay leaves
Pinch of allspice
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley

1
In a large heavy nonreactive skillet, heat the oil.
2
Season the chicken thighs with salt and pepper.
3
Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 15 minutes; transfer to a plate.
4
Add the carrot, celery and onion to the skillet and cook over moderate heat, stirring, until barely soft, about 3 minutes.
5
Add the vinegar and wine and boil until nearly evaporated, scraping up the browned bits from the bottom of the skillet, about 1 minute.
6
Return the chicken to the skillet and add the stock, thyme, bay leaves and allspice.
7
Cover tightly and simmer gently over low heat until tender, about 30 minutes.
8
Transfer the chicken and vegetables to a platter, cover and keep warm.
9
Discard the bay leaves.
10
Skim the fat from the liquid in the skillet, then boil the juices until reduced to 1/2 cup.
11
Remove the skillet from the heat and swirl in the butter until blended.
12
Add the parsley and season with salt and pepper.
13
Pour the sauce over the chicken and serve.

599

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 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 8 chicken thighs (about 3 pounds), Salt and freshly ground pepper, 1 carrot, cut into 1/4-inch dice, and more.

Yes, Chicken Thighs with Malt Vinegar 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.

Chicken Thighs with Malt Vinegar

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