Here's the recipe I mentioned in the Cooking Marathon post, which has more details on the meal. The chicken was tender, tasty and had a bit of a zing. The apple cider vinegar and the smoked flavor really complemented each other.
I think I have a photo in the borrowed camera, when I get it I'll post it.
Apple Cider Vinegar Chicken
Makes a lot because I had a lot of people to feed that night!
Grape seed or other vegetable oil
3-4 strips of turkey bacon (I like Willie Bird all thigh meat)
4 pounds chicken parts (I used breasts, drumsticks and thighs), bone in, skin on
1 medium yellow onion, chopped
2 small (or 1 medium) leeks, white part only, chopped
¼ to ½ tsp red pepper flakes
¼ tsp lemon pepper
2-3 cloves garlic, chopped
2 carrots, chopped
2 celery stalks, chopped
4 plum tomatoes, seeded and cut into quarters
2-3 cups of chicken stock
Dash each of dried ground rosemary, thyme, oregano, sage, mustard and mint (I use an Italian seasoning mix called Queen Victoria Giusti Aromi per Pollo by Drogheria & Alimentari http://www.drogheria.com/index.htm, which if you can find it I highly recommend – and if you can find it, let me know I’m almost out and I can’t find it anywhere. This mix of seasonings along with the lemon pepper approximates the mix.)
2 tbsp apple cider vinegar, divided
2 tbsp butter
Heat a very large fry pan or dutch oven over medium high heat and add 1 tbsp of grape seed or other vegetable oil. Add turkey bacon and fry until crisp. Remove bacon strips and reserve. Working in batches if need be, brown chicken pieces. Remove and reserve. Add 1 tbsp of oil if needed and add onions, sautéing until just softened. Add leeks, red pepper flakes, ¼ tsp of black pepper and garlic, sautéing until garlic just begins to color. Toss in carrots and celery and sauté a few minutes more, then add the tomato pieces. Add chicken parts back to pan, mixing well. Add chicken stock until the chicken pieces are about ¾ of the way submerged in the liquid. Sprinkle in Italian seasoning mix. Chop the reserved bacon into ½ inch pieces and add to pan. Stir well. Add 1 tbsp of apple cider vinegar. Cover and simmer over medium heat, turning chicken pieces occasionally, until chicken is just cooked through. Remove chicken and vegetables from the pan and keep warm. Raise heat to high and keep lid off, reducing pan juices and stirring any browned bits up from the bottom, and adding additional 1 tbsp of vinegar. Cook until liquid is reduced to about half, taste. Add salt and pepper if needed. Turn heat to low and stir in butter until sauce has thickened. Remove skin from chicken pieces if desired and return chicken and vegetables to pan and mix well with sauce. Garnish with chopped parsley.