I love chicken, to the point that it can drive everyone else I live with crazy. There have been comments about how they think they are going to sprout feathers, or possibly start laying eggs. That's when I know I have to toss some red meat to the restless beasts.
This recipe has TONS of garlic, which is another thing I love. OK so we have chicken thighs, which if you have been with me for awhile you know it is my favorite part of the bird, and 3/4 cups garlic!! WOW this I had to try!
Now it comes time to do the prep and Kevin comes to help me like always.
Kevin - What can I do to help you babe?
Me - Well I have to slice onions and peppers, Oh you could chop the garlic for me.
Kevin - (going to the garlic and onion bowl) OK how many cloves do you need?
Me - Ummmm well I am not sure.
Kevin - What do you mean you aren't sure? What does it say on the recipe?
Me - It says I need 3/4 cups of garlic.
Kevin - HOLY SH*T!!
Ya I don't know that he was as excited about the garlic as I was. But after it was all ready to go anyone that had any reservations about it being chicken AGAIN, or how much garlic was in it, or the vinegar part ppfffttttttt they love it!!
I will say I changed things a bit here and there but not by much. Mostly it calls for you to reserve the poaching liquid, but not the peppers and onions that were cooked in it. Am I going to waste onions and garlic? HECK NO! I just piled some up on the plate as a bed for the chicken and it was YUMMY! So enough of my yapping......on to the recipe.....
I cooked the onions and peppers down until they started to become translucent and then popped the chicken in to lightly brown .
IN goes the beer and the chicken stock and away we poach.
After it cooled and I got it all covered in the garlic paste it goes back into the pan you caramelized your garlic in. Does that look good or what?? You just lightly brown it on both sides. Soooo easy.
And WALA some chicken even the people that aren't too thrilled with chicken will love. Give it a try!
Garlic Vinegar Chicken
6 tablespoons olive oil, divided
- 2 medium yellow onions, julienned
- 2 Anaheim chiles, cleaned and julienned
- 6 boneless, skinless chicken thighs
- 3/4 cup minced garlic, divided
- 8 ounces beer
- 8 ounces chicken stock
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 cup red wine vinegar
- 3 tablespoons green onions, sliced
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
To serve pile some of the onion and peppers mixture on a plate and top with chicken. Spoon some of the sauce over the top and garnish with green onions.
What do you think of this recipe? How do you feel about garlic and chicken?