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Cane Vinegar Chicken with Pearl Onions, Orange and Spinach

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Cane Vinegar Chicken with Pearl Onions, Orange and Spinach

Cane Vinegar Chicken with Pearl Onions, Orange and Spinach
Rinne Allen
Provided by:
total prep
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.


  • 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)


  • 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.