{"id":294,"date":"2020-12-24T14:22:49","date_gmt":"2020-12-24T14:22:49","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=294"},"modified":"2020-12-24T14:22:51","modified_gmt":"2020-12-24T14:22:51","slug":"vinegar-braised-chicken","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/294","title":{"rendered":"Vinegar Braised Chicken"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><\/p><cite>Simon Rimmer<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>450g bay onions (frozen is fine)<\/li><li>250g large pancetta lardons<\/li><li>4 cloves garlic, sliced<\/li><li>1.5 kg chicken thighs, skin on, deboned<\/li><li>100ml red wine vinegar<\/li><li>100ml balsamic vinegar<\/li><li>250ml chicken stock<\/li><li>50g raisins<\/li><li>1 bay leaf<\/li><li>chopped parsley<\/li><\/ul>\n\n\n\n<p>Serve with new potatoes and green beans.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Brown the chicken and remove.<\/li><li>Fry the pancetta until crispy.<\/li><li>Add the onions, cook for 4 minutes.<\/li><li>Remove.<\/li><li>Add the vinegars, turn up the heat, scrape well to get the juicy meaty bits from the bottom of the pan.<\/li><li>Put everything in the pan.  Bring to the boil, then simmer partially covered for 40 minutes<\/li><li>Serve with potatoes and green beans.<\/li><\/ol>\n\n\n\n<p>Cooked whole potatoes: Cooked completely.  Slice 0.75cm thick.  In frying pan with a little oil to brown well.  Don&#8217;t move them!  Add loads of butter and brown further without moving them.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vinegar braised chicken thighs with onions &#8211; served with new potatoes. &#8211; Simon Rimmer<\/p>\n","protected":false},"author":2,"featured_media":295,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,11,83,81],"class_list":["post-294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chicken","tag-main","tag-onions","tag-vinegar"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=294"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/294\/revisions"}],"predecessor-version":[{"id":296,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/294\/revisions\/296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/295"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}