Food Network that I have ever made and it was really good. His first season shows were just unwatchable for me. He was just too over the top but this season, he seems to have calmed down. We watched a few weeks ago and hubby wanted to try this recipe out. It was really good and we'll definitely make it again. Super simple and lots of flavor.
Oak Town Garlic Vinegar Chicken
Guy Fieri
Yield: 4 to 6 servings
6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and sauté for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and sauté. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from sauté pan, and let cool, reserve pan and braising broth.
In medium sauté pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37554,00.html
Oak Town Garlic Vinegar Chicken
Guy Fieri
Yield: 4 to 6 servings
6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and sauté for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and sauté. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from sauté pan, and let cool, reserve pan and braising broth.
In medium sauté pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37554,00.html