Best 2 Vinegar Braised Chicken Mushrooms Recipes

Indulge in a culinary journey with our diverse collection of vinegar-braised chicken and mushroom recipes. Embark on a tantalizing adventure as you explore the unique flavors and aromas that vinegar imparts to this classic dish. Discover the perfect balance of tangy, savory, and umami in each bite. From quick and easy weekday meals to elaborate feasts for special occasions, our recipes cater to every palate and skill level. Prepare to be captivated by the tender chicken, succulent mushrooms, and rich sauces that define these delectable dishes. Let your taste buds rejoice as you explore the culinary wonders that await you in this comprehensive guide to vinegar-braised chicken and mushrooms.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use a heavy-bottomed pot: This will help distribute heat evenly and prevent the chicken from sticking to the bottom of the pot.

Brown the chicken before braising: This will give the chicken a nice color and help develop its flavor.

Use a variety of vegetables: This will add flavor and color to the dish. Some good options include carrots, celery, onions, and potatoes.

Use a good quality vinegar: The vinegar will add acidity to the dish, so it's important to use a vinegar that you like the taste of. Some good options include white wine vinegar, rice vinegar, and apple cider vinegar.

Braise the chicken until it is tender: This will usually take about 1-1 1/2 hours. You can check the chicken by inserting a fork into the thickest part of the chicken. If the juices run clear, the chicken is done.

Conclusion:

Vinegar braised chicken with mushrooms is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a special occasion. The chicken is tender and flavorful, and the mushrooms are earthy and savory. The vinegar adds a nice acidity to the dish, and the herbs and spices add depth of flavor. Serve this dish over rice or noodles, or with a side of vegetables.