Chicken braises with olive oil, grape vinegar, carrot, onion, and bay into a Spanish dish that improves as it rests.
25 min prep 55 min cook 60 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken thighs with salt and black pepper.
Sear the chicken in half of the olive oil for 4 minutes per side, until browned.
Chop the onion, carrots, and garlic into large pieces.
Soften the vegetables in the same pot for 6 minutes.
Add the sweet ground pepper and bay leaves, and stir for 1 minute.
Return the chicken to the pot, then add the grape vinegar and chicken stock.
Cook the dish over low heat for 40 minutes, then rest for 1 hour before serving.
💡 Tip: Resting the dish for 1 hour lets the vinegar and olive oil season the chicken more evenly.
🍽️ Serving suggestion: Serve warm or at room temperature with toasted bread and green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~480
kcal calories
36
g protein
12
g carbs
30
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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