We all get to a point around the middle of the week when meal planning’s the last thing on our minds. You’ve run out of time, you’ve run out of ideas or you’re just too tired. Instead of ordering out or just grabbing the first protein/starch combo you can think of, try this braised balsamic chicken recipe. It’s made entirely of staples you probably already have at home, plus it’s WAY more flavourful than plain, old chicken and potatoes. Wednesday won’t be bland this week!
VINEGAR-BRAISED CHICKEN AND MUSHROOMS
WHAT YOU NEED
- 4 pounds assorted bone-in, skin on chicken pieces (breasts and thighs)
- 2 pounds mushrooms (cremini, white, or baby bella), cleaned of any dirt or particles
- 2 cups low-sodium chicken broth
- ¾ cup balsamic vinegar
- ¼ cup red wine vinegar
- ¼ 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 and freshly ground pepper, to taste
WHAT YOU DO
- 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 to 3 tablespoons, drain off fat and saute carrots and onions until tender. About 10 minutes.
- Add mushrooms and cook for another 6 to 8 minutes or until softened, then add crushed garlic and saute 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 to 2 minutes, whisking continuously, until pasty and smooth.
- Pour in the vinegars and whisk until smooth. Cook mixture for 3 to 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 to 40 minutes, or until chicken is cooked through.
- Return vegetables to Dutch oven, remove bay leaf and serve with reduced sauce.