Cider Vinegar Chicken

"This is from Rachel Ray’s 365: No Repeats. It is great! Make sure you cook the onions until they are golden. The leftovers reheat nicely. Serve with salad and mashed potatoes."
 
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photo by De N. photo by De N.
photo by De N.
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat a large skillet over medium-high heat.
  • Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
  • Brown the chicken on both sides, 3 minutes per side.
  • Remove and reserve the meat, covered with foil.
  • Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
  • Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
  • You want the onions to get really brown and caramelized.
  • Add ½ cup of the cider vinegar and the stock.
  • Turn up the heat to high and bring up to a simmer.
  • Once at a simmer, return the chicken to the pan.
  • Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.

Questions & Replies

default avatar
  1. Bruce B.
    Am I missing part of the "Directions"? When do you use the 2 tablespoons apple cider vinegar and butter? I am assuming it is part of the finishing of the pan sauce...
     
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Reviews

  1. Kelly T.
    This was excellent: the chicken was moist and flavorful! I had to tweak it a bit because we can’t eat onions and I needed to bake it because we were busy with other projects. Instead of carmelizing onions I used sliced carrots and cooked them in the Cast iron pan I browned the chicken in. I set the chicken aside and cooked the carrot “coins” with the vinegar, 1/2 cup broth, butter, dried thyme, and garlic powder as I didn’t have fresh garlic or thyme and honey for about 7 minutes. Then I added the rest of the broth, the 2 Tbls. Of additional vinegar and placed the browned chicken into the broth and carrots. I baked them at 325 degrees Fahrenheit for about 45 minutes, basting about every 15 minutes. I served with rice and acorn squash. The carrots came out AMAZING as did the chicken and sauce! So happy my husband LOVED it and said it was a “keeper”! This is a great recipe and simple to do! I highly recommend it!
     
  2. De N.
    Not because of my tweaks. I luv anything that can be done quickly and last minute. I scaled mine down, I thought for one but it's enough for 2+.
     
    • Review photo by De N.
  3. alkingsberry
    This recipe is very simple and delicious. The chicken was so tender and leftovers were still amazing. My only regret was not using more onions! This was my first time carmelizing onions, now I'm a pro. Try this you won't be disappointed. Thanks Rachel!
     
  4. D411serenity
    So... I had found an apple cider chicken recipe on AllRecipes and sent it to my Mother... of course she found a better verion here! Mother knows best and told me to try it with the above changes ( substitute some of the cider vinegar w/balzamic glaze, omit the butter and I added some broccoli in at the end) WE LOVED IT!!!! I made enough for leftovers the next day... between the boyfriend and I it was ALL gone by bedtime and he ate a ton of the onions the next day!! He just requested I make it again and I am certainly looking forward to another yummy meal! Thanks Momma (Chef # 562096)!!
     
  5. merryjoy22
    Not sure why no one has reviewed this one yet. WE LOVED IT! I added some white mushrooms--had them on hand--and balsamic glaze and cider vinegar. We did not know what to expect. If you like your meal w/TONS of flavor, this is the one for you! Thanks for posting!
     
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Tweaks

  1. De N.
    I added brussel sprouts, and green peppers. I sliced my chicken breast and served over white rice. No additional seasonings.
     

RECIPE SUBMITTED BY

<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>
 
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