Friday, February 21, 2014

Vinegar Chicken

Chicken with vinegar sauce is another recipe from the great and powerful Cook's Country Magazine. The original recipe calls for bone-in chicken pieces and lots of stove top to oven and chicken in and out of the pan transfers.  I attempted to simplify the recipe by using boneless chicken breasts and cooking everything on the stove top. 

Vinegar Chicken
Adapted from Cooks Country Magazine

1 tsp corn starch
1 cup chicken broth
1/2 cup cider vinegar
2 tsp honey
2 lbs chicken breast
1 tbsp oil
1/2 red onion
4 garlic cloves, minced
1 tbsp butter
1 tbsp fresh thyme

1. Combine first 4 ingredients in a large measuring cup until cornstarch is dissolved.
2. Season chicken with salt and pepper.  Heat oil in a large skillet.  Cook chicken in skillet until browned, about 8 minutes.
3. Remove chicken from the pan. Add onion and garlic, cook until fragrant.  Whisk broth mixture to redistribute cornstarch, add to skillet.  Bring to a boil and add chicken pieces.  Cook until chicken is no longer pink and sauce has thickened
4. Place chicken on a serving platter.  Finish sauce by adding butter and thyme, pour over chicken and serve.

I served the chicken with oven roasted potatoes and brussel sprouts.  No leftovers this night, the chicken and its sauce were absolutely delicious!

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