I was flipping through an old issue ofFood + Winethis weekend, when this unassuming recipe for chicken thighs braised in apple cider vinegar caught my eye. There was no picture and very little by way of a description, but for some reason I felt compelled to make it. Despite a brief moment of fear when I thought I might end up with something resembling pickled chicken, I immediately added the ingredients to my grocery list and prepared it for dinner that same night.
Within ten minutes of being put into the oven, this chicken filled the entire house with the most amazing smells and made our stomachs grumble. It doesn’t look like much in the pot, but this is hands-down the best chicken I’ve ever eaten. Shawn agreed.
Although the chicken is fall-off-the-bone tender from braising, a few minutes under the broiler crisps the skin right back up — a trick I’ll definitely use again in the future. The cider vinegar permeates the chicken with its sweetness and gives the sauce a subtle tang that goes perfectly with sides of wild rice and steamed collard greens — go ahead and make extra sides, because you’ll want something to help sop up every last morsel of sauce.
(We’re hooked on wild rice right now but brown rice, mashed potatoes or couscous would also make great starchy sides for this meal. Also, while any green vegetable would work, the combination of collard greens and cider vinegar is a classic.)