Sour Vinegar Chicken
Thu, 24 July 2025
Ingredients:
8 chicken legs, including thigh and drumstick
Olive oil
Salt and black pepper
4 carrots, diced
1 small onion, chopped
5 garlic cloves, chopped
180 ml cider vinegar
2 spoons wholegrain mustard
720 ml chicken stock
Water
Tarragon, chopped
Chives, chopped
Cornflour
Instructions:
1). Place the pan on a medium heat.
2). Season the chicken meat with salt and pepper.
3). Sear the chicken, skin side down, in the pan while turning the heat to low.
4). Cook on the skin side down for 10-12 minutes, until golden and crispy.
5). Flip the meat over and cook a further 3 minutes. Remove from the pan.
6). Add the carrots to the pan and cook for 2-3 minutes.
7). Add the garlic and onion and cook slow until soft (about 5 minutes).
8). Add the vinegar, mustard and bring to a boil; cook and reduce for 3-4 minutes.
9). Add the stock and the chicken. Keep the skin side on top and let it cook without a lid for about 15-20 minutes until the chicken is fully cooked.
10). Once the chicken is ready, take it off the pan.
11). Turn the heat to max and bring the sauce to a boil; reduce it for 2-3 minutes.
12). Add the corn flour and mix with a whisk.
13). Add the chopped tarragon and chives and put back in the chicken.
14) Add salt and serve.
