Oak Town Garlic Vinegar Chicken

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My husband hates white meat chicken. When I saw this one, I knew it was a "winner, winner chicken dinner". It's now one of our favorite recipes and even though it's complex, it's well worth it. You can't go wrong with this one!

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I used boneless skinless thighs and partially cooked them in olive and canola oil, placed them on a dish to cool, dredged them one cup of flour, oregano, paprika, chili powder, garlic powder, salt and pepper. I eye balled the spice to taste. Saluted the onions till they were clear added roasted peppers I always have them on hand any will do the key is roasting; turn off the fire let sit. In a separated skillet I browned the chicken on both sides and placed them in the skillet with the onions and roasted peppers on low with a lid. De glazed the other skillet with the recommended liquids beer chicken broth added marinated garlic powder( my own recipe which I prefer when any recipe calls for garlic olive oil and any type of acid; you can email me at momcanterbury@yahoo.com just put marinated powdered garlic and I will respond reduced liquid for 10 minutes then added the red whine vinegar finished cooking the sauce for about 5 min then cover the chicken and finished cooking on low for 10 min. Throw any remaining liquid.

I am planning on being a home child care provider as well as a caterer to my families twice a week. I have tried this recipe on some friends and family and they loved it as much as I.

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Winner, winner, chicken dinner! Took some work, but I think it was worth it. I served it to my family and they loved it. That's all that matters. Next time it will be a lot easier.

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I am a very accomplished cook and I'll never make this again! My suggestions would be to mix the flour/spices and bread the chicken pieces before cooking it. Brown the chicken pieces, then remove the chicken and saute onions/pepers until translucent. Deglaze the pan with 1 beer ONLY, no broth needed, then add back the chicken and finish cooking. If the sauce is too runny, add a slurry of either flour or cornstarch, simmer until thicker. Serve over rice or noodles.

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This was fantastic. Took me about an hour and a half total to make including pasta dish. I loved both of them though found that together it was a bit too heavy for me. But, they will each make great entrees on their own. I will definitely do that next time.

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My sister-n-law made this and the accompanying pasta for dinner tonight. They were both amazing! ....very time consuming to make (it took over 2 hours! - but worth all the effort ! So delicious!

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We Tivo'd this show and after watching it, could not wait to try it. Watching the show definitely helped. Beware: Wear gloves when working with any chiles!! He kept saying how mild they were, blah blah blah that I didn't even think to wear gloves and my hands were burning for hours! Regardless, loved the meal - ALso made the Bacon Tomato Pasta and these two dishes together are Off The Hook! Thanks Guy! Both of these dishes will definitely be a part of the rotation in our home!

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My family loved this recipe. Although it takes a bit of time to make, it was definitely worth the effort. And it didn't create any extra clean-up than normal.

I doubled it and it did make a lot of broth, but we used it as a "gravy" over mashed potatoes.

I'm anxious to try it again...but this time in the slow cooker with a boneless pork butt for pulled pork.

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This chicken has great taste, but the recipe is poorly written. You need to watch the show inorder to prepare correctly

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Pablano peppers and Anaheim peppers are NOT the same. Da, Anaheims have to be blistered. Besides, Anaheim peppers are dark green, long and pointed.