Chicken with Vinegar
Indulge in the bold and tangy flavors of Chicken with Vinegar, a French-inspired dish that strikes the perfect balance between richness and brightness. This one-pan recipe features succulent, golden-seared chicken thighs simmered in a velvety sauce made with white wine vinegar, chicken stock, and a touch of cream. Fresh thyme, bay leaf, and garlic infuse the dish with aromatic depth, while a final garnish of parsley adds a fresh, vibrant touch. With just 15 minutes of prep time, this easy yet elegant recipe is ideal for weeknight dinners or special occasions alike. Serve it with crusty bread to soak up every last drop of the luscious sauce, or pair it with creamy mashed potatoes or fluffy rice for a complete, satisfying meal. Whether you're a fan of French cuisine or simply looking for a unique chicken recipe, this dish is sure to delight your taste buds.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 0.5 cup white wine vinegar
- 1.5 cups chicken stock
- 4 sprigs fresh thyme sprigs
- 1 piece bay leaf
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large skillet or Dutch oven over medium-high heat, heat the olive oil and 1 tablespoon of butter until shimmering.
Place the chicken thighs skin-side down in the skillet. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining butter and the chopped onion. Sauté for 3-4 minutes until the onion is soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly.
Pour in the white wine vinegar and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the vinegar simmer for 2 minutes to reduce slightly.
Stir in the chicken stock, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet with a lid, and let the chicken cook for 30-35 minutes, or until the chicken is tender and cooked through.
Remove the chicken from the skillet and keep warm. Discard the thyme sprigs and bay leaf.
Stir the heavy cream into the sauce and let it simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet and spoon the sauce over the top.
Garnish with chopped fresh parsley and serve warm with crusty bread or over a bed of rice or mashed potatoes.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
