Vinegar-Braised Chicken And Onions
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
36
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Cipolline3 tbsps
Olive Oil3 cup
Balsamic Vinegar3 cup
Red Wine Vinegar2 cups
Chicken Broth (low-sodium)1 cup
Golden RaisinsDirections:
1
Cook onions in a large pot of boiling salted water until tender, 5-8 minutes
2
Drain and let cool
3
Trim root ends; peel
4
Meanwhile, heat oil in a large heavy pot over medium heat
5
Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes
6
Using a slotted spoon, transfer pancetta to a large bowl
7
Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes
8
Add garlic and cook, stirring often, until fragrant, about 3 minutes
9
Transfer onions and garlic to bowl with pancetta
10
Season chicken with salt and pepper
11
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
12
Carefully drain fat from pot and return to medium-high heat
13
Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot
14
Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot
15
Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes
16
Using a slotted spoon, transfer chicken and onions to a large platter
17
Skim fat from cooking liquid and discard
18
Remove bay leaves, and season sauce with salt and pepper
19
Spoon sauce over chicken and onions
20
Cook onions in a large pot of boiling salted water until tender, 5-8 minutes
21
Drain and let cool
22
Trim root ends; peel
23
Meanwhile, heat oil in a large heavy pot over medium heat
24
Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes
25
Using a slotted spoon, transfer pancetta to a large bowl
26
Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes
27
Add garlic and cook, stirring often, until fragrant, about 3 minutes
28
Transfer onions and garlic to bowl with pancetta
29
Season chicken with salt and pepper
30
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
31
Carefully drain fat from pot and return to medium-high heat
32
Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot
33
Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot
34
Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes
35
Using a slotted spoon, transfer chicken and onions to a large platter
36
Skim fat from cooking liquid and discard
37
Remove bay leaves, and season sauce with salt and pepper
38
Spoon sauce over chicken and onions