Vinegar Chicken with Mushrooms, Onions, and Carrots...
6 chicken thighs
4 oz. pancetta
quart of button mushrooms
3-4 carrots, large chopped, or a small bag of baby carrots
cipollini onions (to taste)
4 garlic cloves, rough chopped
3/4 c balsamic vinegar
3/4 c red wine vinegar
2 cups low sodium chicken broth
flour
evoo
salt and pepper
Pre-heat oven to 350
In a heavy dutch oven or cast iron pan, saute pancetta over medium heat until the fat is rendered. Remove pancetta with a slotted spoon and put into a medium-large bowl.
add onions and carrots to the pancetta fat, saute 8-10 minutes until browning and starting to soften, remove with slotted spoon, add to pancetta.
If more oil is needed, add a bit of olive oil, then add mushrooms, brown for 8 minutes, add garlic for two more minutes. Move mushrooms and garlic to the bowl.
let the fat heat up, then add chicken, skin side down. Let cook for 10 minutes to crisp / brown the skin, flip and cook 4 more minutes to brown. Move chicken to a clean plate.
Remove all but 2 tablespoons of oil from pan, add 2 tablespoons of flour, whisk until smooth and light brown. Add vinegars, turn up heat and back away (the vapors will be strong). Continue simmering sauce until reduced by half (10-15 minutes)
Add chicken broth, mix well. Nestle chicken into the sauce, spread the vegetable mixture around chicken and put into a 350 degree oven for 30-40 minutes, until cooked through. You can also put it over medium-low heat, partially covered on the stove until done. I prefer the oven as I don't have to watch it.
4 oz. pancetta
quart of button mushrooms
3-4 carrots, large chopped, or a small bag of baby carrots
cipollini onions (to taste)
4 garlic cloves, rough chopped
3/4 c balsamic vinegar
3/4 c red wine vinegar
2 cups low sodium chicken broth
flour
evoo
salt and pepper
Pre-heat oven to 350
In a heavy dutch oven or cast iron pan, saute pancetta over medium heat until the fat is rendered. Remove pancetta with a slotted spoon and put into a medium-large bowl.
add onions and carrots to the pancetta fat, saute 8-10 minutes until browning and starting to soften, remove with slotted spoon, add to pancetta.
If more oil is needed, add a bit of olive oil, then add mushrooms, brown for 8 minutes, add garlic for two more minutes. Move mushrooms and garlic to the bowl.
let the fat heat up, then add chicken, skin side down. Let cook for 10 minutes to crisp / brown the skin, flip and cook 4 more minutes to brown. Move chicken to a clean plate.
Remove all but 2 tablespoons of oil from pan, add 2 tablespoons of flour, whisk until smooth and light brown. Add vinegars, turn up heat and back away (the vapors will be strong). Continue simmering sauce until reduced by half (10-15 minutes)
Add chicken broth, mix well. Nestle chicken into the sauce, spread the vegetable mixture around chicken and put into a 350 degree oven for 30-40 minutes, until cooked through. You can also put it over medium-low heat, partially covered on the stove until done. I prefer the oven as I don't have to watch it.
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