Chicken Braised in Apple Cider Vinegar with Carrots

Name: Chicken Braised in Apple Cider Vinegar with Carrots
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 3 large carrots, peeled and cut into batons; 1/2 cup apple cider vinegar; 1 cup homemade bone broth; 2 tablespoons butter; 1 tablespoon olive oil; 1 tablespoon fresh thyme (or 1 teaspoon dried); 2 bay leaves; Salt and black pepper to taste

high · Chicken · 60 min · Serves 2

A French-American style braise where the vinegar becomes mellow and sweet as it cooks, creating a beautiful sticky sauce around tender, fall-apart chicken.

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Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 large carrots, peeled and cut into batons
• 1/2 cup apple cider vinegar
• 1 cup homemade bone broth
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper to taste

Method

1. Season chicken thighs with salt and pepper. 2. Heat olive oil in a Dutch oven or deep skillet over medium-high heat. Brown chicken skin-side down 5–6 minutes until golden. Flip and cook 2 more minutes. Remove. 3. Drain most of the fat, leaving about 1 tablespoon. Add carrots and cook 2 minutes. 4. Add apple cider vinegar and let it bubble for 1 minute. 5. Add broth, thyme, and bay leaves. Nestle chicken back in skin-side up. 6. Bring to a simmer, cover partially, and cook over low heat 30–35 minutes until chicken is very tender. 7. Remove chicken. Simmer sauce 3–5 minutes until slightly reduced. Remove bay leaves. Swirl in butter. 8. Return chicken to pan. Serve with carrots and the sauce spooned over everything.