Braising is a great way to transform less expensive cuts of meat. These chicken thighs with legs attached are braised in a flavorful combination of cider vinegar, onions with golden raisins. Vinegar Braised Chicken.
- 2 chicken thighs with legs attached
- ½ cup all-purpose flour, for dredging
- 1 teaspoon kosher salt, plus more as needed
- 1 pinch black pepper, plus more as needed
- 2 tablespoon olive oil
- 1 large onion, halved and sliced into slivers
- 10 sage leaves, chopped
- 2 bay leaves
- 1 cup golden raisins
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 cup white wine
- ½ cup cider vinegar
- 3 cup chicken stock
- ¼ cup flat leaf parsley, leaves only, roughly chopped
Rinse the chicken legs & thighs under cool water and pat dry. Mix together the flour, 1 teaspoon salt, and a pinch of ground black pepper. Spread the flour mixture across a shallow dish. Lightly dredge the chicken in the flour mixture, shaking off any excess.
Warm the olive oil in a large heavy bottomed or cast iron skillet or Dutch oven (with a lid) over medium-high heat. Add the chicken, and sear until a golden crust develops, 3 to 4 minutes. Turn and sear until a golden crust forms on second side, 3 to 4 minutes. Remove chicken to a plate.
Add the onions to pan and cook over medium-high heat, stirring occasionally, until softened slightly, about 5 minutes. Add the sage, bay leaves, raisins and crushed red pepper and cook, stirring occasionally, until the onions are golden and starting to stick to the bottom of the skillet, about 5 minutes. Add wine lower heat to medium and cook until the liquid is syrupy, about 8 minutes. Lower the heat further to a simmer. Add cider vinegar and simmer for 2 more minutes. Stir in stock and parsley. Season lightly with salt and black pepper.
Return the chicken to the pan, nestling it into the braising liquid. Cover the pan and simmer about 1 hour and 15 minutes over very low heat. Transfer the chicken to a platter and (if necessary) reduce the onion mixture to desired consistency. Serve warm.