I would like to try this recipe but am a little iffy on the balsamic vinegar, do you think it will work or ruin the dish?
I can’t find the recipe online it is from the fix it and forget it cookbook.
Garlic mushroom chicken
chicken thighs, coat with flour put in crock
smash 8 garlic cloves and sautee them in oil then place in pot
slice 10oz mushrooms layer in pot
add 1/3c balsamic vinegar, bay leaf, thyme and 2 tsp apricot jam
This would probably be a bit sweet for me, with both balsamic and jam, but it generally looks fine. 1/3 c. balsamic is not that much with a lot of mushrooms and presumably 1-1.5 lbs of chicken.
I hope those are skinless thighs, or they will be rubbery. You could sautee the skin side along with the garlic (no oil needed in that case - add the garlic once the fat has rendered), which would add extra flavor and remove some of the fat from the slow-cooking part. In that case, stir the flour into the vinegar rather than coating the meat.