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

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.