Cane Vinegar Chicken With Pearl Onions, Orange & Spinach
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Season the thighs with the salt and pepper
2
In a wide, heavy-bottomed pot that has a lid, melt the butter over medium heat
3
Add the thighs, skin side down, and let them cook without moving them around for 7 minutes
4
You are encouraging good caramelization of the skin and developing a ton of flavor in the process
5
After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot
6
Cook for 5 minutes and then add the vinegar, being careful not to let it flame up
7
This is a good time to get a spatula and loosen up all of those pan drippings
8
The vinegar needs to cook down by half, and when it does, add the stock
9
Cover and reduce the heat to low
10
Cook for 20 minutes over low heat, remove the lid, and add the oranges, mint, and spinach
11
Stir lightly and serve immediately
12
Season the thighs with the salt and pepper
13
In a wide, heavy-bottomed pot that has a lid, melt the butter over medium heat
14
Add the thighs, skin side down, and let them cook without moving them around for 7 minutes
15
You are encouraging good caramelization of the skin and developing a ton of flavor in the process
16
After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot
17
Cook for 5 minutes and then add the vinegar, being careful not to let it flame up
18
This is a good time to get a spatula and loosen up all of those pan drippings
19
The vinegar needs to cook down by half, and when it does, add the stock
20
Cover and reduce the heat to low
21
Cook for 20 minutes over low heat, remove the lid, and add the oranges, mint, and spinach
22
Stir lightly and serve immediately