Cider Vinegar-Braised Chicken Thighs Recipe

Name: Cider Vinegar-Braised Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 pounds chicken thighs, fat trimmed; Salt and freshly ground pepper; 5 carrots, sliced 1/2 inch thick; 5 garlic cloves, thinly sliced; 1 leek, white and light green parts only, thinly sliced; 2 tablespoons all-purpose flour; 1 cup cider vinegar; 3 cups low-sodium chicken broth; 3 tablespoons unsalted butter; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons snipped chives

Servings: persons

2 tablespoons extra-virgin olive oil
3 pounds chicken thighs, fat trimmed
Salt and freshly ground pepper
5 carrots, sliced 1/2 inch thick
5 garlic cloves, thinly sliced
1 leek, white and light green parts only, thinly sliced
2 tablespoons all-purpose flour
1 cup cider vinegar
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives

1
Preheat the oven to 350u00b0. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter.
2
Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes. Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce, skin side up. Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through.
3
Preheat the broiler. Transfer the chicken to a baking sheet, skin side up. Broil on the middle rack of the oven until the skin is golden and crisp, about 4 minutes.
4
Simmer the sauce over moderate heat until reduced to about 4 cups, 10 minutes. Stir in the butter until melted. Add the parsley and chives and season the sauce with salt and pepper. Return the chicken to the casserole, skin side up, and serve.

1319

kcal

Calories

Fat

Carbs

147

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: 2 tablespoons extra-virgin olive oil, 3 pounds chicken thighs, fat trimmed, Salt and freshly ground pepper, 5 carrots, sliced 1/2 inch thick, and more.

Yes, Cider Vinegar-Braised Chicken Thighs 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.

Cider Vinegar-Braised Chicken Thighs

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