Cider Vinegar Braised Chicken Thighs & Legs with Onions and Raisins
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Cooking tools:
- Dutch oven
- Cast iron skillet
- Dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Tongs
- Plate
- Serving platter
- Paper towel
- Stove
Ingredients
- 2 chicken thighs with legs attached
- ½ cup all-purpose flour, for dredging
- 1 teaspoon kosher salt, plus more as needed
- 1 pinch black pepper, plus more as needed
- 2 tablespoons olive oil
- 1 large onion, halved and sliced into slivers
- 10 sage leaves, chopped
- 2 bay leaves
- 1 cup golden raisins
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 cup white wine
- ½ cup cider vinegar
- 3 cups chicken stock
- ¼ cup flat leaf parsley, leaves only, roughly chopped
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