By 
Vinegar Braised Chicken
Ingredients
- About 1 to 1.5 pounds cipolline onions you can also use pearl onions, peeled
- 3 tablespoons extra virgin olive oil
- 8 ounces pancetta Italian bacon, cut into 1/4-inch pieces (you can also use thick cut bacon, but I strongly prefer the pancetta it infuses much more flavor!)
- 4 garlic cloves peeled, crushed
- 3 chicken breasts halved crosswise (you can also add dark meat )
- 3/4 cup balsamic vinegar
- 3/4 cup red wine vinegar
- 2 cups low-sodium chicken broth
- 1/2 cup golden raisins
- 2 bay leaves
- Freshly ground black pepper
- Kosher salt
Instructions
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Heat the olive oil in a large pot (I use my dutch oven for this) over medium heat. Add pancetta and cook until browned, stirring occasionally, about 8 minutes. Remove and place pancetta into a large bowl.
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Place the peeled, whole onions into the pot and cook for about 8 minutes. Then add the garlic and stir often for 3 minutes. Remove garlic and onions and place in the same bowl with the pancetta.
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Season chicken with salt and pepper and place in the pot, skin down. Brown on all sides about 15-20 minutes. (Tip: Don't force the chicken into the pot if it all doesn't fit! Work in smaller batches). Remove chicken add to bowl the pancetta, onions and garlic.
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Drain all the liquid from the pot and add the red wine and balsamic vinegar to the pot. Stir occasionally, scrapping off the brown pieces from the bottom. Bring to a boil then add the chicken broth, raisins, bay leaves, and all contents of the bowl (chicken, onions, pancetta and onions). Bring it to a boil then let simmer, partially covered, for about 35-40 minutes.
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Taste and season with salt and pepper if needed. Remove the bay leaves before serving.
What do you think?