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apple cider vinegar chicken

Easy Baked Apple Cider Vinegar Chicken

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  • Author: Abbe
  • Prep Time: 25 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 Servings 1x
  • Category: Main Course
  • Cuisine: Middle Eastern

Description

This simple, tangy stove-top seared and then baked apple cider vinegar chicken, is perfect for a crowd or just a family dinner. Lots of garlic, a bit of orange and some dried cherries or cranberries make this a great chicken dinner!


Ingredients

Scale

3 lb. skin-on, bone-in chicken legs (thigh and drumstick) or a mix of other chicken parts

Kosher salt

2 Tbsp. vegetable or other neutral oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

1/2 cup dried barberries or dried tart cherries, dried blueberries, apricots, or cranberries

1/2 tsp. ground turmeric

1/4 tsp. crushed red pepper flakes or more to taste

1/3 cup apple cider vinegar or white wine or balsamic

1 medium orange, halved and extra for zesting over chicken before serving

12 T date syrup or honey (optional)


Instructions

Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan.

Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.

Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated thighs and drumsticks). Breasts may have to be removed sooner or they may dry out.

Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.


Notes

Thanks Andy Baraghani and Bon Appetit for this slightly adapted recipe.