Chicken is so versatile, you’ve likely cooked it in many ways. You may have baked it, grilled it and cooked it in a pan. If you’re looking for new ways to enjoy chicken, consider boiling the chicken in vinegar. Cider vinegar in particular adds strong flavor to your chicken. To make cider vinegar chicken, seared chicken is added to a mix of cider vinegar and chicken broth, combined with other seasonings and then brought to a boil until the chicken is fully cooked. Serve this flavorful chicken over rice or buttered noodles.
Things You'll Need
Pour 2 tbsp. of olive oil into a large skillet over medium-high heat.
Add the chicken breasts, skin-side down. Reduce heat slightly to medium and cook for about five minutes on each side, until the chicken is cooked through.
Remove the chicken from the pan and set aside. Add the sliced onions, honey and salt and pepper to taste, to the pan and cook until the onions have caramelized.
Return the chicken to the pan.
Pour the cider vinegar into the pan along with the chicken broth. Bring the temperature back to medium-high heat, bringing the liquid to a slow boil.
Cover the pan and allow the sauce to reduce over medium heat for 10 to 15 minutes. Turn the chicken over every five minutes in the vinegar solution.
Turn the heat to high to bring the liquid to a full boil for five to six minutes to quickly thicken the sauce. Serve each chicken piece with 1/2 cup of the sauce spooned over it.
Check the internal temperature of the chicken with a food thermometer to make sure that it has reached at least 165 degrees Fahrenheit, the temperature needed to serve chicken safely.
References and Resources"The Washington Post"; Cider Vinegar Chicken; May 2010
Stolen Moments Cooking: Cider Vinegar Chicken Over Smashed Red Potatoes