Cane Vinegar Chicken with Pearl Onions, Orange and Spinach
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Cane Vinegar Chicken with Pearl Onions, Orange and Spinach
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Recipe courtesy of A New Turn in the South by Hugh Acheson/Clarkson Potter, 2011.
One pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is a malty, nutty and nuanced.
One pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is a malty, nutty and nuanced.
Ingredients
- 4 chicken thighs, each weighing about 5 to 6 ounces (total of 2 ½ pounds chicken thighs)
- 1/2 sea salt
- 1/4 freshly ground black peppercorn
- 2 tablespoons unsalted butter
- 16 pearl onions, peeled
- 1/4 teaspoon hot smoked paprika
- 3 cloves garlic, peeled and sliced thinly
- 1 cup cane vinegar
- 1 cup chicken stock
- 2 large navel oranges, cut into supremes
- 1 tablespoon fresh mint leaves
- 2 cups cleaned spinach (stems removed)
Directions
- Season the thighs with the salt and pepper.
- In a wide and heavy bottomed pot that has a lid, melt the butter over medium heat. Add the thighs, skin side down and let them sit in that pan WITHOUT moving them around for 7 minutes. You are encouraging good caramelization of that skin and developing a ton of flavor in the process.
- After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, careful not to let it flame up.
- This is a good time to get a spatula and loosen up all of those pan drippings. The vinegar needs to cook down by half, and when it does, add the stock.
- Cover and reduce the heat to low. Cook for 20 minutes over low heat and then remove lid, adding oranges, mint, and spinach. Stir lightly and serve immediately.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am