Oak Town Garlic Vinegar Chicken |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Spicy, zesty, sweet and sour. Vinegar makes it tangy, caramelized red onion makes it sweet. (By: Guy Fieri , Guy's Big Bite , Food TV) Ingredients:
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 |
Directions:
1. In a large saute pan over medium heat, add 2 tablespoons olive oil, onions and chiles; saute for 3 minutes until onions are 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.
2. In a 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.
3. In a medium mixing bowl, combine flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly; add cooked garlic and mix into a paste.
4. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan. Gently place chicken in the pan. Lightly brown chicken on both sides.
5. 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.
6. Garnish with green onions.
7. Makes 4 - 6 servings
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