Braised Chicken with Onions, Garlic, and Balsamic Vinegar

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 6 bacon slices (4 ounces), cut crosswise into 1/4-inch-wide strips (lardons)
  • 1 (3 1/2-pound) chicken, cut into 8 serving pieces
  • 1 pound onions or shallots, thinly sliced
  • 1 head garlic, cloves separated and peeled
  • 1/4 cup balsamic vinegar
Directions
  • Cook bacon in a deep, 12-inch, heavy skillet over moderately low heat, turning twice, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

  • While bacon is cooking, pat chicken dry and season with salt and pepper. Brown in bacon fat, beginning with skin side down, in 2 batches, over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate, and pour off all but 2 tablespoons fat from skillet.

  • Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

  • Remove lid and cook onions, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

  • Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

  • Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or a potato masher, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.


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