Vinegar Chicken with Crisp Roasted Mushrooms

It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.

This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.

I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!

Yield: 6 servings

For the Chicken:

  • 3 1/2 to 4 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
  • Kosher salt and ground pepper
  • 2 tablespoons canola oil
  • 2 medium red onions, cut into 1-inch wedges
  • 8 large garlic cloves, smashed and peeled
  • 1/2 cup red wine vinegar or white distilled vinegar
  • 1/2 cup chicken stock or water
  • 1/2 bunch thyme, plus leaves for garnish

For the Roasted Mushrooms:

  • 2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
  • 3 T olive oil
  • Kosher salt and freshly ground black pepper

For the Lemony Salad Greens with Sumac & to Serve:

  • mesclun salad greens or 2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
  • 2 T fresh lemon juice
  • 1 T finely grated lemon zest
  • Kosher salt and ground pepper
  • sumac, for sprinkling
  • Olive oil, for drizzling
  • crusty bread, for serving
  • Greek yogurt, labneh, or sour cream, for serving
  1. Dry chicken with paper towels and season chicken with salt and pepper.
  2. Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
  3. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
  4. Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
  5. Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
  6. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
  7. Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
  8. Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
  9. If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
  10. Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
  11. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

Additional Suggestions to Complete the Meal:

  • Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
  • Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
  • Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.

Easy Fridge Dill Pickles

This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉

Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.

I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.

Per 24-ounce Jar:

  • 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
  • 3 tsp coarse salt
  • 1 T chopped fresh dill and/or one dill sprig
  • 2 large garlic cloves, peeled and lightly crushed
  • 1/2 cup white vinegar
  1. Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
  2. Add salt, dill, and garlic cloves.
  3. Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
  4. Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
  5. Place the jar in the refrigerator and shake it once or twice over the next few hours.
  6. Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.

Notes:

  • 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
  • Thinly sliced white onion can be substituted for the garlic cloves.
  • Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.

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