Cider Vinegar Chicken
Savor the irresistible balance of tangy and savory flavors with this mouthwatering Cider Vinegar Chicken recipe! Golden, crispy chicken thighs are seared to perfection and then braised in a luscious sauce made from apple cider vinegar, caramelized onions, chicken stock, and a touch of honey for sweetness. Infused with aromatic rosemary, this dish delivers a rich depth of flavor in every bite. Perfectly tender and cooked in just one skillet, this easy-to-make dinner is ideal for busy weeknights yet elegant enough to impress at a dinner party. Serve it with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up every drop of the tangy-sweet sauce. Ready in under an hour, this comforting meal might just become your next go-to weeknight favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 0.5 cup apple cider vinegar
- 1 cup chicken stock
- 2 sprigs fresh rosemary sprigs
- 1 tablespoon honey
Instructions
Season the chicken thighs on both sides with salt and black pepper. Dredge them lightly in the flour, shaking off any excess.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the chicken thighs skin-side down. Cook for 4-5 minutes on each side until golden brown and crispy. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced onion and cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the apple cider vinegar, scraping the bottom of the skillet to deglaze and release any browned bits. Let the vinegar cook down for 2 minutes.
Add the chicken stock, fresh rosemary sprigs, and honey, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken to the skillet, skin-side up, making sure the liquid does not completely cover the skin. Cover the skillet with a lid and let the chicken cook for 20 minutes over low heat until fully cooked through and tender.
Remove the lid and increase the heat slightly. Allow the sauce to reduce and thicken for 3-5 minutes while basting the chicken with the sauce occasionally.
Discard the rosemary sprigs and serve the chicken hot with the sauce spooned over the top. Consider pairing with roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 25.1 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1744 mg | 37% | |
*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.
