Vinegar Chicken

This is a recipe that can be found everywhere and nowhere. Wait – what does that mean? This is a way to tell you that you will find a hundred recipes online, and none of them will be as good as this one. What’s the secret ingredient? Homemade Italian dressing! Cocky? Yeah, maybe! Try it and let me know!!!

Ingredients:

• 4 to 6 bone-in chicken thighs or legs (I used whole legs)
• 1 cup Italian dressing (recipe below)
• 1 cup balsamic vinegar (trust me)
• 1 poblano pepper cut into pieces
• 10-12 small baby red potatoes (halved if small, quartered if larger)
• 1 medium red onion cut into pieces
• 16 ounces mixed mushrooms sliced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper (or as much as you would like)
• Salt and pepper

Italian Dressing Recipe

• 2/3 cup good olive oil
• 1/3 cup white or red wine vinegar
• 1 tablespoon of water
• 1 teaspoon of sugar
• 2 teaspoons of lemon juice
• 1 teaspoon of dijon mustard
• 1 tablespoon of dried oregano
• 1/2 tablespoon each of garlic and onion powder
• 1 teaspoon of salt
• 1 teaspoon of dried marjoram
• 1/2 teaspoon of dried thyme
• 1 teaspoon of crushed red pepper
• 1/4 teaspoon black pepper
  • combine everything and mix really well. The longer it sits, the better

Preheat the oven to 375 degrees. Cut the veggies and place them in a roasting pan (deep enough so that all the liquids will stay in the pan. Add salt and pepper to the veggies, drizzle the olive oil over everything, and mix everything to coat. Sprinkle salt and pepper on both sides of the chicken and place it on top of the veggies. Pour the Italian dressing and the balsamic vinegar over the top. Sprinkle with paprika and crushed red pepper. Make sure everything is covered and put into the oven.

Baste the chicken a few times while it’s roasting. After the chicken has been cooking for about thirty minutes, take it out and add the mushrooms all around the chicken and toss with the liquid in the pan.

Cook for another thirty to forty minutes until everything is browned all over. I put the broiler on to get the chicken nice and browned. If you want, you can remove the chicken from the pan and cover lightly with foil, and toss the veggies around in all the juice and throw it back under the broiler for five to ten more minutes. Plate up and enjoy!

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Vinegar Chicken

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This is a recipe that can be found everywhere and nowhere. Wait - what does that mean? This is a way to tell you that you will find a hundred recipes online, and none of them will be as good as this one. Cocky? Yeah, maybe! Try it and let me know!!!

Ingredients

• 4 to 6 bone-in chicken thighs or legs (I used whole legs)
• 1 cup Italian dressing (recipe below)
• 1 cup balsamic vinegar (trust me)
• 1 poblano pepper cut into pieces
• 10-12 small baby red potatoes (halved if small, quartered if larger)
• 1 medium red onion cut into pieces
• 16 ounces mixed mushrooms sliced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper (or as much as you would like)
• Salt and pepper

Instructions

1

Preheat the oven to 375 degrees. Cut the veggies and place them in a roasting pan (deep enough so that all the liquids will stay in the pan. Add salt and pepper to the veggies, drizzle the olive oil over everything, and mix everything to coat. Sprinkle salt and pepper on both sides of the chicken and place it on top of the veggies. Pour the Italian dressing and the balsamic vinegar over the top. Sprinkle with paprika and crushed red pepper. Make sure everything is covered and put into the oven.

2

Baste the chicken a few times while it's roasting. After the chicken has been cooking for about thirty minutes, take it out and add the mushrooms all around the chicken and toss with the liquid in the pan.

3

Cook for another thirty to forty minutes until everything is browned all over. I put the broiler on to get the chicken nice and browned. If you want, you can remove the chicken from the pan and cover lightly with foil, and toss the veggies around in all the juice and throw it back under the broiler for five to ten more minutes. Plate up and enjoy!