Braised Vinegar Chicken
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Ingredients
  • 4 chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 shallots
  • 1 small red bell pepper
  • 1 tablespoon tomato paste
  • ½ cup of cherry tomatoes
  • ½ cup red wine vinegar
  • 2 tablespoons diced parsley
  • salt and pepper
  • ½ teaspoon herb de Provence
  • Serve over hot creamy polenta.
Instructions
  1. Mise en place ~ Gather Ingredients.
  2. Wash, dry, salt and pepper chicken thighs.
  3. Add olive oil and butter to pan.
  4. Add chicken thighs skin side down; sear until brown - remove from pan – chicken will not be done.
  5. Add tomato paste to pan; allow to bloom – it will turn brownish – this develops flavor.
  6. Add herb de Provence just until you can smell the herbs.
  7. Add sliced red bell peppers, sliced shallots, cherry tomatoes – stir gently.
  8. Return chicken to pan – skin side up.
  9. Place in oven – roast until done.
  10. I usually roast 20 minutes – check/stir if needed – give another 20 minutes.
  11. Use a thermometer – Done at 170°
  12. Remove thighs – bring sauce to high simmer on top of stove – pour in vinegar – simmer until incorporated. (Keep you head back; be careful not to breathe in fumes.)
  13. Return chicken – nap with sauce
  14. Taste – adjust seasoning – garnish with parsley.
  15. I suggest serving over creamy polenta.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/braised-vinegar-chicken/