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Thursday, February 10, 2011

Cider Vinegar Braised Chicken Thighs

The best thing about this dish, hands down, is the sauce.

Tangy, buttery, and oh so delicious.

(I hoarded some and ate it with toast the next day.  Yumm!)

Therefore, if you decide to try out this recipe for Cider Vinegar Braised Chicken Thighs, make sure you serve with crusty bread for maximum enjoyment.


  1. Looks Yum. Hope Mike reads this one. Do you think you have to use thighs? (We always buy the mega pack of breasts at Costco)

  2. I bet you can use breasts, but probably need to adjust cooking time