Oak Town Garlic Vinegar Chicken

From Guy Fieri on our sister site, Food Network. If you love garlic, this looks delicious! Thanks to Mel C.K. for the heads up about browning the chicken.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 6  tablespoons olive oil, divided
• 2  medium yellow onions, julienned
• 2  anaheim chilies, cleaned and julienned
• 6  boneless skinless chicken thighs
• 3⁄4 cup  minced garlic, divided
• 8  ounces beer
• 8  ounces  chicken stock
• 2  tablespoons all-purpose flour
•  salt & freshly ground black pepper
• 1  teaspoon dried oregano
• 1  teaspoon paprika
• 1⁄2 teaspoon chili powder
• 1⁄2 cup red wine vinegar
• 3  tablespoons green onions, sliced

Directions

1. In large saute pan over medium heat, add 2 tablespoons oil and lightly brown chicken thighs.
2. Add onions, chilies and saute for 3 minutes until translucent.
3. Add 1/4 cup garlic and saute.
4. Deglaze with beer and chicken stock.
5. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked.
6. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
7. In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic.
8. When done, remove from heat, and let cool.
9. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder.
10. Combine thoroughly, add cooked garlic and mix into a paste.
11. Take cooled, cooked chicken and press paste on to the chicken.
12. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan.
13. Lightly brown chicken on both sides.
14. Simmer reserved braising broth and add red wine vinegar.
15. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
16. Garnish with green onions.