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Vinegar Chicken Stew

Vinegar Chicken Stew Recipe - This is definitely one for the books. It’s a timeless play on classic French cuisine without any of the work. One of my absolute favorite bloggers, Alexandra Stafford over at alexandracooks.com, inspired this recipe. I saw her make a vinegar chicken in a video, and I couldn’t get it out of my head. I decided to try my hand at it and the end result will blow your mind and your taste buds.

SERVES 4
MACROS
Fat: 18.4 g
Carbs: 5.8 g
Net carbs: 4 g
Protein: 14.7 g
Fiber: 1.8 g
Vinegar Chicken Stew Recipe

Ingredients

  • 2 tbsp (30 ml) avocado oil
  • 1 lb (454 g) bone-in, skin-on chicken thighs
  • Sea salt and black pepper
  • 1 onion, diced
  • 2 cloves garlic, finely minced
  • ¼ cup (60 ml) red wine vinegar
  • 1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
  • 1 bay leaf
  • 1 rosemary sprig

How to make Vinegar Chicken Stew

  1. Preheat the oven to 400°F (200°C, or gas mark 6).
  2. Heat a deep, oven-safe skillet over medium-high heat and add the avocado oil. Pat the chicken thighs dry and season them with salt and pepper on both sides. Add the chicken thighs to the pan, skin side down, and sear for 5 minutes. You do not need to sear them on the other side; we are just trying to get the skin a little crispy before going into the oven. Remove the thighs from the pan and set them aside.
  3. To make the sauce, add the onion and garlic to the same skillet and sauté for 5 to 7 minutes, until the onion softens. Add the red wine vinegar and simmer for 3 to 5 minutes, or until the vinegar reduces to about half. Add the tomatoes to the pan and stir to combine.
  4. Return the chicken thighs to the pan, skin side up, and nestle them in the sauce; the chicken should not be submerged in the sauce. Tie the bay leaf and rosemary sprig together using kitchen twine and nestle the herb bundle in the sauce.
  5. Transfer the skillet to the oven, uncovered. Cook for 30 to 35 minutes, or until the chicken is cooked through and the skin is crispy.
  6. Remove the skillet from the oven and discard the herb bundle. Taste the sauce and season with salt to taste. Let the chicken rest for 3 to 5 minutes before serving.