Description
Tender chicken braised in a tangy apple cider vinegar sauce with aromatic herbs.
Ingredients
Scale
For the Crust:
- 4 chicken thighs (bone-in, skin-on)
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- In the same skillet, sauté onions and garlic until softened, about 3 minutes.
- Pour in apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pan.
- Add thyme and bay leaf, then return chicken to the skillet, skin-side up.
- Reduce heat to low, cover, and simmer for 25 minutes or until chicken is cooked through.
- Remove lid and simmer for an additional 5 minutes to slightly reduce the sauce.
Notes
You can customize the seasonings to taste.