Recipes : Oak Town Garlic Vinegar Chicken : Food Network

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Oak Town Garlic Vinegar Chicken
Recipe courtesy Guy Fieri

Ingredients
6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced

Directions
In large saute pan over medium heat add 2 tablespoons oil, onions,
chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup
garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is
3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising
broth.

In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup
garlic. When done, remove from heat, and let cool.

In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine
thoroughly, add cooked garlic and mix into a paste.

Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive
oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.

Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour
vinegar broth over chicken and let simmer for 3 to 5 minutes.

Garnish with green onions.