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2 tablespoons extra-virgin olive oil
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3 pounds bone-in, skin-on chicken thighs (about 8 small thighs), trimmed
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1 teaspoon black pepper
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2 1/2 teaspoons kosher salt, divided, plus more to taste
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4 medium carrots (about 1 pound), peeled and chopped
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1 yellow onion, chopped
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5 garlic cloves, finely chopped
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3/4 cup apple cider vinegar
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2 tablespoons whole-grain mustard
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3 cups chicken broth
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1 tablespoon cornstarch
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1 tablespoon water
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5 tablespoons unsalted butter, cubed and chilled
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2 tablespoons chopped fresh tarragon
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2 tablespoons thinly sliced fresh chives, divided
Cider Vinegar Braised Chicken Thighs
Chicken thighs braise in a tangy cider vinegar sauce in this cozy weeknight dinner.
Nutrition Information
204
Calories
50g
Carbohydrates
24g
Protein
751mg
Potassium
4g
Fiber
2g
Sugar
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