Cane vinegar, which is made from sugar cane, is a great pantry ingredient for adding a malty, sweet and sour tang, If you cant finde cane vinegar, You can subtitute malt or cider vinegar.
Serves 4
8 bone in,skin-on chicken thighs (2 1/2 to 3 lb. total)
Sea salt and freshly ground black pepper
4 tbsp unsalted butter
3/4 lb. fresh pearl onions,peeled
6 medium cloves garli, thinly sliced
1/2 tsp smoked sweet paprika
1 1/2 cups cane vinegar
1 1/2 cups homemade or lower salt chicken broth
4 large navel oranges
4 cups fresh spinach
2 tbsp chopped fresh mint
Season the chicken on both sides with 1 1/2 tsp salt and 1/2 tsp pepper.
Melt the butter in an 8-quart Dutch oven or other heavy duty pot over medium heat. Working in 2 batches,cook the thighs until golden on both sides, 4 to 5 minutes per side. Transfer to a plate.
Add the onions, garlic, and paprika to the pot and cook until the onions are soft, about 5 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the bottom of the pan.Increase the heat to high and bring to a boil. reduce the heat to medium high heat and simmer until the vinegar is reduced by half, 7 to 10 minutes. Increase the heat to high and add the broth. When the liquid comes to a boil, add the chicken to the pot skin side up, reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.
Meanwhile, slice the peel off the oranges. Working over a medium bowl to catch the juice, cut the segments free from the membranes. Squeeze any remaining juice from the membranes into the bowl.
When the chicken is done, add the orange segments and juice, spinach, and mint to the pot, gently stirring them into the sauce. Portion the chicken and sauce among 4 bowls. Serve immediately.
Posted under CHICKEN
This post was written by admin on February 29, 2012
