Gluten Free Vinegar Braised Chicken Recipe

Chicken is a staple in most households for dinner. It is readily available, high in protein, rich in vitamins and minerals, and leaner than most red meats. If you are getting bored with this go-to weeknight staple, give this recipe a try.

4.67 from 3 votes
Gluten Free Vinegar Braised Chicken Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 612 kcal
Author: Carol Kicinski
  • 1 tablespoon kosher or fine sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 8 bone-in skin-on chicken thighs
  • 4 slices thick cut bacon cut into small pieces
  • 1 14-ounce bag whole pearl onions frozen, thawed
  • ¾ cup sherry or red wine vinegar
  • ¾ cup balsamic vinegar
  • 2 cups chicken broth
  • 4 sprigs fresh thyme plus more for garnish
  • 2 bay leaves
  • 1 tablespoon honey
  1. In a small bowl, combine the salt, garlic powder, and pepper. Rinse the chicken and dry well with paper towels. Season with the spice mixture on both sides and let air dry while the bacon cooks.
  2. Place the bacon in a cold, 12-inch heavy skillet. Turn the heat to medium and cook, stirring occasionally, until the fat has rendered, and the bacon is crispy. Remove from the pan with a slotted spoon and place on paper towels to drain. Reserve for serving.
  3. Increase heat to medium-high. Add the chicken to the hot bacon fat, and, working in batches to not overcrowd the pan, brown well on both sides. Transfer the chicken to a plate or bowl. Once all the chicken is browned, add the onions to the bacon fat and cook, stirring occasionally, until they start to brown, about 5 minutes. Push the onions to one side of the pan and use paper towels to sop up the grease while leaving as much of the brown bits at the bottom of the pan as possible. Add the vinegars to the pan, raise the heat to high, and bring to a boil. Let boil for 1 minute, stirring. Add the chicken broth, chicken, thyme, and bay leaves, and bring to a boil. Reduce the heat and let simmer gently for 40 minutes.
  4. With a slotted spoon, remove the chicken and onions from the skillet and place in a serving dish. Remove the bay leaves and thyme sprigs and pour the pan liquid into a 2-cup glass measuring cup. Let the fat rise to the top, skim it off, and pour the liquid back into the skillet. Add the honey, bring to a boil, and let boil for 2-3 minutes or until the liquid starts to thicken slightly. Spoon the sauce over the chicken and onions, garnish with fresh thyme leaves and the bacon, and serve.
Nutrition Facts
Gluten Free Vinegar Braised Chicken Recipe
Amount Per Serving
Calories 612 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 17g 85%
Cholesterol 306mg 102%
Sodium 2650mg 110%
Potassium 846mg 24%
Total Carbohydrates 15g 5%
Sugars 11g
Protein 52g 104%
Vitamin A 5.7%
Vitamin C 12.2%
Calcium 5%
Iron 17.6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Balsamic Braised Chicken Dairy Free Dinner Gluten-Free Gluten-Free Recipes Magazine Onions Thyme Vinegar

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