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Real Recipes From Real Home Cooks ®

vinegar-braised chicken and mushrooms

AndyTomMom2005 avatar
Recipe by
Amy Meyer
@AndyTomMom2005
Williamston, MI

Pinched from 12tomatoes.com (Recipe adapted from Bon Appetite by 12tomatoes.com)

►
yield 6 serving(s)
method Stove Top

Ingredients For vinegar-braised chicken and mushrooms

  • 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
  • 5
    carrots, peeled & roughly chopped (could use baby carrots)
  • 3 clove
    garlic, crushed
  • 1
    yellow onion, chopped
  • 1
    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

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