Braising meats is a great way to get maximum flavor into a dish, and this method of cooking works especially well with chicken. By starting the dish on the stove top, then finishing the cooking process in the oven, the flavors are allowed to develop while keeping the chicken moist and tender.
For this dish we used balsamic vinegar for acidity and balanced it with a broth of chicken stock and sour cream. Tender white onions, sweet baby peas and a few herbs create a delicious sauce that tastes wonderful over rice or noodles.
This is an easy one-pot meal that can be ready to serve in about an hour and the leftovers make a great lunch the next day. Enjoy!!
3 TB Butter
3 TB Olive Oil
8 Skin-on Bone-in Chicken Thighs
Ground Black Pepper
1 large White Onion, thinly sliced
1 cup Chicken Broth
1/4 cup Balsamic Vinegar
1 10-oz pkg Frozen Peas, thawed
1-1/2 tsp Dried Tarragon
1-1/2 tsp Dried Parsley
1/2 cup Sour Cream
Cooked Rice or Noodles
Preheat oven to 425 degrees.
In a large deep pot, heat the butter and oil over medium-high heat. Season chicken with salt and pepper on both sides and place in the pot, skin side up. Cook over medium-high heat until browned, about 7 minutes, then turn the chicken over and cook 5 minutes longer.
Remove the chicken from the pot and place on a platter; cover to keep warm. Add the sliced onion to the pot and cook for 2 minutes, then add the broth and vinegar to the pot and bring the mixture to a boil. (Skim off some of the chicken fat at this point, if desired.) Season with salt and pepper and stir in the peas and sour cream, stirring to combine, then return the chicken to the pot, skin side up.
Place the pot in the oven and cook for about 30 - 35 minutes, or until the chicken is cooked through and the juices run clear. Taste test and adjust the salt and pepper, if needed. Serve over prepared rice or noodles.