vinegar-braised chicken and mushrooms

How To Make vinegar-braised chicken and mushrooms

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