Best 2 Vinegar Braised Chicken Mushrooms Recipes

When cooking vinegar braised chicken mushrooms, it is important to find a recipe that is both flavorful and easy to follow. With so many different recipes available, it can be difficult to know where to start. This article will help guide you through the process of finding the best recipe for your needs, whether you are looking for a classic dish or something more modern. We will discuss the different ingredients and techniques used in making vinegar braised chicken mushrooms, and provide tips for choosing the perfect recipe for your taste and skill level.

Here are our top 2 tried and tested recipes!

VINEGAR-BRAISED CHICKEN AND MUSHROOMS

Vinegar-Braised Chicken and Mushrooms image

Pinched from 12tomatoes.com (Recipe adapted from Bon Appetite by 12tomatoes.com)

Provided by Amy Meyer

Categories Chicken

Number Of Ingredients 13

Ingredients

4 lb assorted bone-in, skin on chicken pieces (breasts & thighs)
2 lb mushrooms (cremini, white, or baby bella) cleaned of any dirt or particles
2 c low-sodium chicken broth
3/4 c balsamic vinegar
1/4 c red wine vinegar
1/4 c apple cider vinegar
5 carrots, peeled & roughly chopped (could use baby carrots)
3 clove garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 Tbsp extra-virgin olive oil
2 Tbsp all-purpose flour
kosher salt & freshly ground pepper, to taste

Steps:

1. Season both sides of chicken generously with salt and pepper.
2. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside.
3. Reserving 2-3 tablespoons, drain off fat and sauce carrots and onions until tender. About 10 minutes.
4. Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauce for 2 minutes.
5. Season everything with salt and pepper, vegetables (discarding garlic) to the plate with the chicken.
6. Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth.
7. Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth.
8. Return chicken to pot and add bay leaf, then bring mixture to a boil.
9. Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through.
10. Return vegetables to Dutch oven and serve with reduced sauce.

VINEGAR BRAISED CHICKEN & MUSHROOMS RECIPE - (4.6/5)

Vinegar Braised Chicken & Mushrooms Recipe - (4.6/5) image

Provided by wing118677

Number Of Ingredients 14

Ingredients

4 pounds assorted chicken breasts and thighs, bone-in skin-on
2 pounds mushrooms (cremini, white, or baby bella), cleaned
2 cups low-sodium chicken broth
3/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
5 carrots, peeled and roughly chopped (could use baby carrots)
3 cloves garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
Kosher salt, to taste
Black pepper, freshly ground, to taste

Steps:

Season both sides of chicken generously with salt and pepper. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside. Reserving 2-3 tablespoons, drain off fat and sauté carrots and onions until tender. About 10 minutes. Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauté for 2 minutes. Season everything with salt and pepper, then transfer vegetables (discarding garlic) to the plate with the chicken. Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth. Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth. Return chicken to pot and add bay leaf, then bring mixture to a boil. Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through. Return vegetables to Dutch oven and serve with reduced sauce.

Tips:

Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs or drumsticks work best. The bones and skin add flavor to the dish, and the chicken will stay moist during the braising process.
Use a variety of mushrooms: Feel free to mix and match different types of mushrooms, such as cremini, shiitake, or oyster mushrooms. This will add a variety of flavors and textures to the dish.
Don't overcrowd the pan: When braising the chicken and mushrooms, make sure there is enough space in the pan for the ingredients to cook evenly. If the pan is too crowded, the chicken and mushrooms will steam instead of braise.
Be patient: Braising takes time, so don't rush the process. Let the chicken and mushrooms cook slowly over low heat until they are fall-off-the-bone tender.
Serve with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Vinegar braised chicken with mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is fall-off-the-bone tender and the mushrooms are packed with flavor. This dish is sure to please everyone at the table.