VINEGAR-BRAISED CHICKEN AND MUSHROOMS

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.