Best 4 Vinegar Braised Chicken And Mushrooms Recipes

Indulge in a culinary journey with our diverse collection of vinegar-braised chicken and mushroom recipes. From the classic French Coq au Vin to the aromatic Vietnamese Chicken in Caramel Sauce, these dishes offer a delightful interplay of tangy, savory, and umami flavors. Braising the chicken in a flavorful vinegar-based sauce not only tenderizes the meat but also infuses it with a rich and complex depth of flavor. The mushrooms, whether earthy cremini or meaty shiitake, soak up the braising liquid, adding a delectable savory dimension to the dish. Whether you prefer a simple one-pot meal like the Chicken and Mushroom Braise or a more elaborate feast like the Vietnamese Chicken in Caramel Sauce, our recipes cater to a range of preferences and skill levels. Prepare to tantalize your taste buds with these exceptional vinegar-braised chicken and mushroom creations.

Here are our top 4 tried and tested recipes!

VINEGAR CHICKEN WITH CRISP ROASTED MUSHROOMS

Vinegar Chicken With Crisp Roasted Mushrooms image

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

Ingredients

3 1/2 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)
Kosher salt and ground pepper
2 tablespoons canola oil
2 medium red onions, cut into 1-inch wedges
1/4 cup white distilled vinegar
1/2 bunch thyme, plus leaves for garnish
2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered
3 tablespoons olive oil
Kosher salt and ground pepper
2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Kosher salt and ground pepper
Sumac, for sprinkling
Olive oil, for drizzling

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

CHICKEN BRAISED IN TWO VINEGARS

Chicken Braised in Two Vinegars image

In this satisfying weeknight recipe, boneless chicken thighs are cooked in best-quality balsamic and red wine vinegar and plenty of garlic, resulting in a pleasantly sticky agrodolce sauce. You could easily crisp some pancetta before the garlic hits the pan or stir in some anchovies right before you begin to braise. This dish can be made a day or two in advance and gently reheated with a splash of water or broth, but wait until right before serving to garnish it with the fresh herbs. (They'll lose their vibrant color otherwise.) Serve over polenta or rice pilaf.

Provided by Colu Henry

Categories dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
2 tablespoons olive oil
6 garlic cloves, peeled and smashed
1/2 cup best-quality balsamic vinegar
1/2 cup best-quality red wine vinegar
1 tablespoon finely chopped Italian parsley (optional)
2 teaspoons finely chopped oregano (optional)
Flaky salt, for serving (optional)

Steps:

Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams

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.

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.

Tips:

To achieve the best flavor, use a combination of light and dark soy sauce. The light soy sauce adds a salty flavor, while the dark soy sauce adds a rich, umami flavor.
If you don't have Shaoxing wine, you can substitute dry sherry or sake.
For a more flavorful dish, marinate the chicken in the soy sauce, wine, and ginger mixture for at least 30 minutes before cooking.
When browning the chicken, be sure to sear it well on all sides. This will help to develop a rich flavor and color.
Add the mushrooms towards the end of the cooking process so that they don't overcook and become rubbery.
Serve the chicken and mushrooms over rice or noodles.

Conclusion:

Vinegar braised chicken and mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the mushrooms are earthy and savory. This dish is sure to please everyone at the table.