Why Vinegar is Your Most Underused Cooking Liquid | What's Eating Dan?

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a milder flavor and is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces sodium and can be more economical.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried herbs are often less expensive and have a longer shelf life.

Heat olive oil and butter in a large Dutch oven over medium heat until melted.

Add chicken pieces, skin-side down, and brown until golden, about 5-7 minutes.

Turn chicken and brown the other side for another 5-7 minutes.

Remove chicken and set aside.

Add onions, garlic, and carrots to the pot; sauté until softened, about 4-5 minutes.

Pour in white wine vinegar and scrape up any browned bits from the bottom of the pot.

Return chicken to the pot and add chicken broth, bay leaves, and thyme.

Season with salt and black pepper to taste.

Bring to a simmer, cover, and cook for 30-40 minutes until chicken is tender.

Remove chicken and keep warm.

Increase heat to reduce sauce until thickened, about 10 minutes.

Adjust seasoning if necessary.

Serve chicken with sauce drizzled on top, garnished with parsley.

Cooking Techniques

Spice Level: