Name: Cane Vinegar Chicken with Pearl Onions, Orange & Spinach
Yield: Serves 2 as a big main course or 4 as a small one
Ingredients: 4 chicken thighs, each weighing 5 to 6 ounces (total of 2 1/2 pounds chicken thighs); 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 16 pearl onions, peeled; 1/4 teaspoon smoked hot paprika; 3 garlic cloves, thinly sliced; 1 cup cane vinegar; 1 cup chicken stock; 2 large navel oranges, cut into supremes; 1 tablespoon fresh mint leaves; 2 cups cleaned spinach (stems removed)

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Cane Vinegar Chicken with Pearl Onions, Orange & SpinachRinne Allen

One-pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is malty, nutty, and nuanced. I love a Philippine cane vinegar called Datu Puti. Great stuff, super-inexpensive, and readily available at most Asian grocery stores.

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