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Ingredients

• 4 chicken thighs, each weighing about 5 to 6 ounces (total of 2 ½ pounds chicken thighs)
• 1/2 sea salt
• 1/4 freshly ground black peppercorn
• 2 tablespoons unsalted butter
• 16 pearl onions, peeled
• 1/4 teaspoon hot smoked paprika
• 3 cloves garlic, peeled and sliced thinly
• 1 cup cane vinegar
• 1 cup chicken stock
• 2 2 large navel oranges, cut into supremes
• 1 tablespoon fresh mint leaves
• 2 cups cleaned spinach (stems removed)

Description

Cane Vinegar Chicken With Pearl Onions, Orange And Spinach - The Huffington Post

Kitchen Daily