Braised Chicken with Cipolline Onions and Carrots

Name: Braised Chicken with Cipolline Onions and Carrots
Yield: serves 4
Ingredients: 1 whole fresh chicken (about 3 pounds); Kosher salt and freshly ground black pepper; 3/4 pound cipolline onions; 1 1/2 pounds medium to large carrots (not baby carrots); 2 tablespoons extra-virgin olive oil; 1 tablespoon minced fresh thyme; 1 teaspoon sugar; 1/3 cup cider vinegar, plus more if needed; 1 cup chicken stock (page 190); 2 tablespoons chopped flat-leaf parsley for garnish

December 22, 2011

Caramelized onions, carrots, and a pinch of sugar give this braise a subtle sweetness, with cider vinegar adding balance. In the end, the chicken and vegetables are cloaked in a luscious, light pan sauce derived from the reduced pan juices. Serve with Dirty Rice with Fennel (page 102) or with plain steamed rice or boiled potatoes. (See photo on page 103.)

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