KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
Welcome, Guest
Est. Product Weight: 0 lbs.   Sub-Total : $0.00
Welcome, Guest

Cider Vinegar Braised Chicken Thighs

Braised chicken thighs will convert even the staunchest white meat enthusiasts. To keep the skin from getting soggy, make sure that when the liquid goes in, the thighs are skin‐side up with the skin above the level of the liquid.

4 KOL Foods pastured, organic-fed chicken thighs
salt and pepper to taste
1-2 tablespoons grape seed or coconut oil (you can substitute with any oil that has a high smoke point)
2 carrots, roughly chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
2 cloves garlic, minced
½ cup apple cider vinegar
1 ½ cups KOL Foods pastured, organic-fed chicken broth
1 tablespoon flour or arrow root

1. Preheat oven to 300 degrees. Season chicken thighs with salt and pepper.

2. Over med-high heat, heat a heavy, ovenproof pan or Dutch-oven. Sprinkle a little water in the pan, once it's evaporated, the pan is hot and you're ready to add the oil. Wait 30 seconds and add the chicken thighs, skin side down. Cook for about 3-5 minutes, or until skin is golden brown. Remove chicken from pan and set aside. Pour off all but one tablespoon of oil and rendered fat from the pan.

3. Add the carrot, onion, and celery to the pan and cook, stirring occasionally, until vegetables are tender (5‐10 minutes). Add garlic and cook until fragrant, about 30 seconds more.

4. Add vinegar and chicken broth to the pan, scraping to release any browned bits from the bottom. Bring to a boil, remove from heat, and return the chicken to the pot, skin side up, with the skin above the liquid.

5. Cover the pan and transfer to the oven for about 30-45 minutes, until cooked through, falling off the bone and delicious.

6. Remove the chicken from the pan. Set your oven to broil and let it heat up. Place the thighs on a broiler pan and broil for 3‐5 minutes, or until skin is crispy.

7. Meanwhile, strain the liquid into a saucepan, pressing the vegetables through the strainer and leaving fibrous pulp behind. Thicken the sauce with flour or arrow root by thoroughly whisking out any clumps. Bring sauce a boil, stirring constantly for about 5 minutes. Taste the sauce and add more salt and pepper if desired. If the sauce is too salty, add more broth. Add more flour or arrow root for a thicker sauce or add more broth if it's too thick. 

8. Spoon sauce over thighs and serve with plenty of seasonal vegetables.