• 4 chicken thighs, bone-in and skin-on
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 250g mushrooms, sliced
• 3 carrots, peeled and cut into rounds
• 200ml The Australian Vinegar Co. Red Wine Vinegar
• 200ml chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish (optional)

Step 1:

Season the chicken thighs with salt and pepper. Heat the olive oil in a large, deep frying pan or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.

Step 2:

In the same pan, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.

Step 3:

Add the sliced mushrooms and carrots to the pan, cooking for another 5 minutes until the mushrooms are browned and the carrots begin to soften.

Step 4:

Pour in The Australian Vinegar Co. Red Wine Vinegar and chicken stock, stirring to combine. Add the tomato paste, thyme, and bay leaves. Bring the mixture to a simmer.

Step 5:

Return the chicken thighs to the pan, skin side up. Reduce the heat to low, cover, and simmer for 30-35 minutes until the chicken is cooked through and tender.

Step 6:

Remove the chicken from the pan and set aside. Increase the heat to medium-high and let the sauce reduce for about 5 minutes until slightly thickened.

Step 7:

Stir in the butter until melted and well combined. Adjust the seasoning with salt and pepper, if needed.

Step 8:

Return the chicken to the pan, spooning some sauce over the top. Optional – garnish with fresh parsley.