Braised Chicken with Lemons

Ingredients

• 0.5 cup balsamic vinegar 
• 6  chicken thighs bone in ()
• 2 cloves garlic minced peeled
• 1 teaspoon herbs de provence 
• 2  lemons rinsed halved lengthwise thinly sliced
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 1.3 cups shallots chopped
• 0.3 cup vermouth dry white

Equipment

• bowl
• frying pan
• oven

Directions

1. Rinse chicken and pat dry; trim and discard pockets of fat. In a bowl, mix vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Add thighs; turn to coat. Cover and chill 1 hour.
3. Set a 5- to 6-quart ovenproof pan with lid over medium-high heat. Lift chicken thighs from marinade (reserve marinade) and arrange in a single layer in pan. Turn as necessary to brown on both sides, 4 to 6 minutes total.
4. Transfer chicken to a rimmed plate and lower heat under pan.
5. Add shallots and garlic to pan and stir frequently until shallots are limp, about 5 minutes. Return chicken to pan and add marinade, lemons, vermouth, and herbes de Provence.
6. Cover pan.
7. Transfer to a 350 regular or convection oven and bake until chicken is very tender when pierced, 30 to 45 minutes.
8. Add salt and pepper to taste. Spoon into bowls to serve.