Vinegar-Braised Chicken And Onions
This flavorful balsamic chicken recipe combines tender chicken with the rich flavors of pancetta, onions, and a tangy balsamic vinegar sauce. The dish is hearty, comforting, and perfect for a cozy dinner with loved ones.
— Constant Cookbook
Ingredients
- 2 cipolline or pearl onions
- Kosher salt
- 3 olive oil
- 8 pancetta (Italian bacon), cut into 1/4-inch pieces
- 4 garlic cloves, peeled, crushed
- 5 skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- 3/4 balsamic vinegar
- 3/4 red wine vinegar
- 2 low-sodium chicken broth
- 1/2 golden raisins
- 2 bay leaves
Instructions
- Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel.
- Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl.
- Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta.
- Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions.
- Carefully drain fat from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes.
- Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.
Yield
6 servings
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