Oak Town Garlic Vinegar Chicken

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

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
Watch how to make this recipe.
  • 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.


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