Name: Vinegar-Braised Chicken and Onions
Yield: Makes 6 servings
Ingredients: 2 pounds cipolline or pearl onions; Kosher salt; 3 tablespoons olive oil; 8 ounces pancetta (Italian bacon), cut into 1/4" pieces; 4 garlic cloves, peeled, crushed; 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise); Freshly ground black pepper; 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

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Vinegar-Braised Chicken and OnionsHirsheimer & Hamilton

For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Recipe notes

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Recipe notes

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