Chicken With Vinegar and Onions

This tangy chicken dish is great served with rice.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  boneless skinless chicken thighs
•  coarse salt
•  black pepper
• 3  tablespoons olive oil
• 3  large onions, sliced thin
• 1  large garlic clove, minced
• 1  pickled hot cherry peppers (or more)
• 1⁄2 cup champagne vinegar
• 1⁄2 cup dry vermouth or 1⁄2 cup white wine

Directions

1. Season the chicken with salt and pepper and heat the oil in a large skillet over medium high heat. Brown the chicken in batches, making sure not to crowd in the pan, on both sides. Transfer the pieces to a bowl as they're done.
2. Spoon out all but 2 tbsp oil from the skillet. Add the onions and a large pinch of salt to the skillet and lower heat to medium. Cook 10 minutes, or until onions are soft and lightly colored. Make sure to scrape the bottom of the pan while onions cook to release any browned bits. Add the garlic and hot pepper and cook for 1 more minute. Pour in the vinegar and wine and bring to a simmer.
3. Submerge the chicken pieces in the onions and vinegar and pour in any juices from the bowl. Cover and simmer 15 minutes. Turn the chicken pieces over and cook an additional 10 minutes. Spoon the chicken, onions and juices onto a large platter and serve.