Food Network: Oak Town Garlic Vinegar Chicken

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Oak Town Garlic Vinegar Chicken
Recipe courtesy Guy Fieri

Ingredients
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

Directions
In large saute pan over medium heat add 2 tablespoons
oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs
and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken
stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove
chicken from saute pan, and let cool, reserve pan and braising broth.

In medium saute 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.