Vinegar Chicken With Crisp Roasted Mushrooms
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)
- Kosher salt and ground pepper
- 2tablespoons canola oil
- 2medium red onions, cut into 1-inch wedges
- ¼cup white distilled vinegar
- ½bunch thyme, plus leaves for garnish
- 2pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered
- 3tablespoons olive oil
- Kosher salt and ground pepper
- 2 to 3heads Little Gem lettuces, ends trimmed, quartered lengthwise
- 2tablespoons fresh lemon juice
- 1tablespoon finely grated lemon zest
- Kosher salt and ground pepper
- Sumac, for sprinkling
- Olive oil, for drizzling
For the Chicken
For the Hard-roasted Mushrooms
For the Lemony Little Gems With Sumac
Nutritional analysis per serving (6 servings)
820 calories; 60 grams fat; 14 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 53 grams protein; 1265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 8 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
- Step 2
Add onions to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes. Add vinegar and 1 cup water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, 20 to 25 minutes.
- Step 3
Meanwhile, if serving the mushrooms, heat the oven to 450 degrees. Toss mushrooms with olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven.
- Step 4
If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving.
- Step 5
Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.
- Here are a few other things to set out to add more to the meal.
- Bread: Slice any good, crusty loaf of your choosing about ¾-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined.
- Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast.
- Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.
Private Notes
Comments
It's a mystery to me why otherwise excellent recipe-writers ask us to start a chicken recipe with a sear to develop a nice crispy skin, and then destroy it later on by instructing us either to put a lid on the pot to finish the cooking, or immerse the chicken in fluid. Either way, goodbye crispy skin & hello flabby. This recipe can be rescued by uncovering the pot and putting it into that hot oven with the mushrooms for the last 10 minutes of cooking.
I agree that if you want crispy skins, finish the chicken by roasting separately, but do pre-sear in your pan to get the drippings and goodies to deglaze for the sauce. The recipe for the sauce looked bland so I added about 1-2 tbsp of butter, 1 tbsp of Dijon mustard, used stock instead of water, and added about 2 tbsp of capers. Flavor was awesome but wished there was more, so maybe double up on the liquids.
“Saved” duck or Capuchin fat. I wish.
Definitely needs to be brined or add additional acid in some way to the chicken. Onions were decent. Chicken was pretty bland.
We loved this dish. We subbed the water for a light Sauv. Blanc and added 5 minced garlic cloves with the onion and shallot. We also added 1 cup of greek olive mixture drained. The olives added extra flavor and umami bite. We served the chicken and mushrooms over a bed of spinach tossed with lemon zest and a final squeeze of fresh lemon.
Delicious! Allison Roman is gifted.
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