Last night we made this delicious and satisfying White Vinegar-Braised Chicken Thighs with Leeks and Peas. The leeks and peas give this dish a distinctly Springtime feel, and the vinegar smells wonderful as it lightly infuses (and tenderizes) the chicken.
The recipe was only very slightly adapted from Vinegar-Braised Chicken with Leeks and Peas Recipe – Grace Parisi | Food & Wine, so check out the recipe there. We used white wine vinegar in place of the white balsamic, and fresh thyme in place of tarragon because that was what we had in the herb garden. Maybe I should plant some tarragon?
It really only did take about 20 minutes to get everything into the pot, 25 minutes to braise, and then another 5 minutes to finish the sauce. The couple of minutes under the broiler crisps the skin up nicely. Served over rice for a perfectly easy weeknight dinner.
Here is a photo of my baby thyme plant in my (tiny) kitchen herb garden. It’s never too early to start harvesting these guys… 🙂