Photo: Oak Town Garlic Vinegar Chicken Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 73 reviews
By kcperi_8576848
Geneva, IL
on December 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really good flavors. The sauce was fantastic. I let the sauce cook down at least 20min after adding the vinegar so it was very deep and concentrated - full of flavor. Didn't give it a 5 only because I'm not sure the "paste" adds much to the dish, but adds many extra steps... Next time I will try just spicing and browning and then finish w/ the braising liquid.
By LSKarhan
Centerville, OH
on March 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have actually seen the episode twice and knew it would be several pans and I agree the written directions are a bit confusing. What I did was saute the onions, peppers, and garlic for several minutes until soft then deglazed with the beer and chicken stock, plopped in the seasoned chicken and let it braise for about 15 more minutes while I pan roasted the rest of the garlic. Took the chicken out added the vinegar then let the liquid reduce ALOT for nearly 30 minutes until it was barely juicy. That is what he did on the show. When making the rub, I added the oil I had used to roast the garlic to make a very thick paste, put it on the skin side of the chicken and let it sit while the sauce reduced. In a separate pan, I fried up the chicken skin side down first on medium heat so as not to burn the garlic. To serve, plate chicken, put the peppers and onions on top, and garnish with the green onions. PERFECT! Just a bit of tang from the vinegar, which blended very well with the garlic.
By BiggieG28
Grand Rapids, M...
on December 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for my girlfriend & her kids... They LOVE me!!!
Read all 73 reviews