Vinegar-Braised Chicken and Mushrooms

Amy Meyer


Pinched from (Recipe adapted from Bon Appetite by


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4 lb
assorted bone-in, skin on chicken pieces (breasts & thighs)
2 lb
mushrooms (cremini, white, or baby bella) cleaned of any dirt or particles
2 c
low-sodium chicken broth
3/4 c
balsamic vinegar
1/4 c
red wine vinegar
1/4 c
apple cider vinegar
carrots, peeled & roughly chopped (could use baby carrots)
3 clove
garlic, crushed
yellow onion, chopped
bay leaf
3 Tbsp
extra-virgin olive oil
2 Tbsp
all-purpose flour
kosher salt & freshly ground pepper, to taste

How to Make Vinegar-Braised Chicken and Mushrooms


  • 1Season both sides of chicken generously with salt and pepper.
  • 2Heat 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.
  • 3Reserving 2-3 tablespoons, drain off fat and sauce carrots and onions until tender. About 10 minutes.
  • 4Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauce for 2 minutes.
  • 5Season everything with salt and pepper, vegetables (discarding garlic) to the plate with the chicken.
  • 6Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth.
  • 7Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth.
  • 8Return chicken to pot and add bay leaf, then bring mixture to a boil.
  • 9Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through.
  • 10Return vegetables to Dutch oven and serve with reduced sauce.

Printable Recipe Card

About Vinegar-Braised Chicken and Mushrooms

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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