I love watching cooking shows on the Food Network and will often keep the channel on all day. Jon and I also watch some shows together at night. Along with Iron Chef and Alton Brown's Good Eats, his favorites are Guy's Big Bite and Diners, Drive-ins, and Dives with Guy Fieri.
I've never made any of Guy's recipes, but saved this one for Garlic Vinegar Chicken a while back. The title of the recipe doesn't sound all that appetizing and I had doubts, but after reading it, I couldn't wait to try it, so last night I did just that.
I cut this in half
- 6 tablespoons olive oil, divided
- 2 medium yellow onions, julienned
- 2 Anaheim chiles, cleaned and julienned
- 6 boneless, skinless chicken thighs (I used 2 boneless, skinless chicken breasts)
- 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 (I forgot these)
- 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 a separate medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from pan, and let cool; keep the pan and all of the oil left in it. (Since this step takes a while, I did it as I was prepping everything else for my menu - chopping onions and peppers, slicing potatoes, and washing/prepping asparagus. Also, to caramelize the garlic, I cooked it over low heat for about 15-20 minutes until it was soft and golden brown. Be very careful not to let it burn.)
- 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.
- Using the pan the garlic was cooked in, heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
- In the other pan, 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.
- Garnish with green onions (forgot to do this!).
Mmm, my dad is lucky getting these leftovers for lunch today!! I loved this dish. I think I used a little less vinegar than the recipe called for, and that's a good thing. Otherwise I think it would have been to vinegar-y (making up words..). It was sweet and garlicky, and the sauce was a great accent to my roasted potatoes.
I would definitely make this again, and I'd recommend it to anyone who loves garlic and is looking for a new chicken dish.