VINEGAR-BRAISED CHICKEN AND MUSHROOMS

Vinegar-Braised Chicken and Mushrooms image

Provided by Amy Meyer

Categories Chicken

Number Of Ingredients 13

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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
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

Steps:

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.