Cider Vinegar Chicken
This was a nice, simple dinner that I made a couple of months ago. The picture is hard to see – the chicken is at 4 o’clock. I served it with sweet potatoes, chickpea salad, and green beans with red onions.
Cider Vinegar Chicken
2 T. extra-virgin olive oil or canola oil, divided
4 6-oz. boneless, skinless chicken breast halves
salt & pepper
2 medium yellow onions, thinly sliced
1 1/2 t. dried thyme
1 1/2 t. dried thyme
3 T. honey
3 large garlic cloves, chopped
1/2 c. apple cider vinegar
2 c. chicken stock or broth
Preheat a large skillet over medium-high heat. Add 1 T. of the oil. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side. If it starts to stick, carefully add a tablespoon or two of water. Remove and reserve the meat, covered with foil. Add the other T. of the oil, the onions, thyme, honey and garlic. Season the onions with salt and pepper and cook, stirring frequently for 7 to 8 minutes. You want the onions to get really brown and caramelized. Again, if the skillet is drying out, add a little more oil or some water while cooking the onions. Once onions are caramelized, add 1/2 cup of the cider vinegar and the stock. Turn up heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken over halfway through the cooking time. Serve over mashed potatoes or quinoa.