Cider Vinegar Chicken

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At Poste Moderne Brasserie, cook Robert Weland serves this chickenhearted connected a furniture of champ potatoes (mashed potatoes with sliced ramps and capers) topped with crispy fried ramps.

From Robert Weland, cook astatine Poste Moderne Brasserie successful Penn Quarter.

Ingredients

4 skin-on, bone-in chickenhearted bosom halves, 10 to 12 ounces each
Salt
Freshly crushed pepper
4 tablespoons extra-virgin olive oil
3 mean onion, thinly sliced (1 pound)
5 mean cloves garlic, minced
1/4 cupful honey
12 sprigs thyme, leaves tripped off, stems discarded, leaves chopped (1/4 cup)
1 cupful positive 2 teaspoons cider vinegar
2 cups low-sodium chickenhearted broth

Nutritional Facts

Per serving

Calories
660
Fat
35 g
Saturated Fat
8 g
Carbohydrates
33 g
Sodium
260 mg
Cholesterol
145 mg
Protein
51 g
Fiber
2 g
Sugar
23 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Robert Weland, cook astatine Poste Moderne Brasserie successful Penn Quarter.

Tested by Stephanie Witt Sedgwick.

Published May 25, 2010

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Updated March 13, 2026

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