VINEGAR CHICKEN WITH CRISP ROASTED MUSHROOMS
Not quite a braise and quicker than a roast, this saucy, tangy one-pot vinegar chicken can be prepared in under an hour with ingredients you probably have on hand. Feel free to use a whole chicken broken down into parts or any combination of breasts, legs, thighs and-or drumsticks, making sure whatever you use is bone-in and skin-on. While the crisp roasted mushrooms and lettuces are optional, they're unfussy ways to elevate this dish without adding much time to the preparation. Crunchy toast to soak up all the juices is another low-key, brilliant item to add to the table, as is a bowl of seasoned sour cream, which will act as part dressing for the lettuces, part topping for the toast and part dipping sauce for the chicken.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 8 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you're using. As the chicken browns, transfer it to a large plate.
- Add onions to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes. Add vinegar and 1 cup water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don't need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, 20 to 25 minutes.
- Meanwhile, if serving the mushrooms, heat the oven to 450 degrees. Toss mushrooms with olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven.
- If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving.
- Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 52 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 13 grams, Sodium 1245 milligrams, Sugar 4 grams, TransFat 0 grams
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Biniam Dessalegn
[email protected]I love the crispy texture of the mushrooms in this dish. I usually roast them for a little longer than the recipe calls for, just to make sure they're nice and crispy. I also like to add a bit of garlic powder to the mushrooms before roasting them.
pencil thabo ndlovu
[email protected]This dish is a great way to use up leftover chicken. I usually make a big batch of roasted chicken on the weekend, and then I use the leftovers to make this dish during the week. It's a quick and easy meal that's always delicious.
Awolesi Ameerah
[email protected]I'm a big fan of vinegar chicken, and this recipe is one of my favorites. The chicken is always tender and flavorful, and the mushrooms are always perfectly roasted. I love the tangy flavor of the vinegar, and I think it really complements the chicke
Monir Shaokh
[email protected]This dish is a great way to get your kids to eat their chicken. My kids love the crispy chicken and the tangy sauce. I also like to serve this dish with a side of vegetables, such as broccoli or carrots.
Abii Jima
[email protected]I love the tangy flavor of the vinegar in this dish. I usually add a bit of extra vinegar to the sauce, just to make sure it's nice and tangy. I also like to serve this dish with a side of rice vinegar.
Tasneem Fatima
[email protected]This dish is a great way to use up leftover mushrooms. I usually have a bunch of mushrooms left over after making a stir-fry or soup, and I always use them to make this dish. It's a quick and easy way to turn leftover mushrooms into a delicious meal.
Bettel Ground
[email protected]I'm not a big fan of vinegar, but I really enjoyed this dish. The vinegar flavor is not overpowering, and it really complements the chicken and mushrooms. I would definitely recommend this recipe to anyone who is looking for a new and exciting way to
M Bilal M Bilal
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the crispy mushrooms, and they always ask for seconds. I also like to serve this dish with a side of mashed potatoes or rice.
Abatan Waliat
[email protected]I love the crispy texture of the mushrooms in this dish. I usually roast them for a little longer than the recipe calls for, just to make sure they're nice and crispy. I also like to add a bit of garlic powder to the mushrooms before roasting them.
Ripon ahmed
[email protected]This dish is a great way to use up leftover chicken. I usually make a big batch of roasted chicken on the weekend, and then I use the leftovers to make this dish during the week. It's a quick and easy meal that's always delicious.
Md Shakib Khan
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The chicken is always tender and flavorful, and the mushrooms are always perfectly roasted. I love the tangy flavor of the vinegar, and I think it really comple
Ruvimbo Motsi
[email protected]This recipe was easy to follow and the results were delicious! The chicken was cooked perfectly and the mushrooms were roasted to perfection. I would definitely recommend this recipe to anyone looking for a tasty and easy weeknight meal.
Raijesh Magar
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavor of the vinegar chicken and the crispy roasted mushrooms. I will definitely be making this dish again for future parties.
Sourov Chowdhori
[email protected]This dish was a bit too sour for my taste, but my husband loved it. He said the chicken was very tender and the mushrooms were very flavorful. I think I would try using a different type of vinegar next time, or maybe adding a bit of honey to balance
Sossy Robaczynka
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of vinegar, but I'm glad I did! The vinegar flavor is not overpowering, and it really complements the chicken and mushrooms. This dish is definitely a keeper.
Maarz Chase
[email protected]I love this recipe! The vinegar gives the chicken a nice tangy flavor, and the mushrooms add a delicious umami flavor. I also appreciate that this dish is relatively easy to make.
Phoebe Lor
[email protected]This vinegar chicken with crisp roasted mushrooms was a hit with my family! The chicken was tender and flavorful, and the mushrooms were perfectly roasted. I will definitely be making this dish again.