1 hour OR LESS

Marukan Oven Roasted Apple Cider Vinegar Chicken Thighs

1 hour
4 Servings
8
Chicken Thighs, bone-in and skin on
To Taste
Salt
To Taste
Black Pepper, ground
To Taste
Italian Seasoning
2 Tbsp
Olive Oil
2 Tbsp
Butter, divided
8 oz
Mushrooms, sliced
2 Tbsp
Garlic, minced
1 Tbsp
All-Purpose Flour
1/2 Cup
Chicken Stock
For Garnish
Green Onions, chopped

INSTRUCTIONS

Preheat oven to 400°. Dry chicken thighs well with paper towels. Sprinkle salt, pepper, and Italian seasoning on both sides of the chicken. Heat oil in a skillet over medium heat, and then place chicken skin-side down. Cook for 4 minutes on each side, until golden brown. Remove chicken and place in a baking dish. Add 1 Tbsp butter and sliced mushrooms into the skillet, and cook for 4 minutes. Throw in garlic and cook until fragrant. Add 1 Tbsp butter to skillet, and cook until melted down. Move mushrooms to one side of the pan, and whisk in flour on the other side. Change the heat to medium-high, and slowly add in the Marukan Organic Apple Cider Vinegar and chicken stock. Let everything cook for 5 minutes. Pour pan mixture over the chicken thighs in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes. Take out and garnish with green onions. Enjoy!

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REVIEWS

    Needs a little help

    Good base recipe. Made exactly as the recipe states. but I would make some adjustments. Leave the amount of mushrooms alone, but double the chicken stock and butter to extend the sauce. I would cut way back on the vinegar, probably only use a tablespoon right when it is ready to serve.

    Excellent!

    Made this tonight and it was sooooo good. I only had boneless skinless thighs but was still delicious.

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