Once the chicken thighs come out golden, a splash of Estoublon’s Thyme Vinegar, fresh, aromatic and delicately herbaceous, loosens the caramelized juices in the hot dish into a quick sauce that smells like a Provençal hillside.
Serves 4 · 50 min
- Heat the oven to 400°F (200°C) and arrange 8 bone-in chicken thighs in a baking dish with 2 sliced onions and 4 garlic cloves.
- Drizzle with 2 tbsp olive oil, season with salt and pepper and roast for 35 to 40 minutes, until the juices run clear and the meat reaches 165°F (74°C).
- Transfer the chicken to a platter, then pour 3 tbsp of the thyme vinegar and 1/4 cup (60 ml) water into the hot dish.
- Scrape up the cooking juices to dissolve them and spoon this sauce over the chicken before serving.
The star of this recipe: Thyme Vinegar, by Estoublon.
