A delicious dish with the perfect balance of sweet and tangy. The golden skin of the chicken sits atop whilst the meat is simmering in the aromatics and balsamic broth until succulent and tender. Serve with some ultra-creamy and rustic red skin mashed potatoes. Comforting food at its best.
Balsamic Vinegar Braised Chicken
PRE TIME: 30 min
COOKING TIME: 45 min
TOTAL TIME: 1 hr 15 min
- Cook The Pearl Onions
- 2 cup Boiling water
- 1 cup Pearl onions
- 1/4 tsp. Kosher salt
- For The Pancetta
- 3 tbsp. Olive oil
- 8 oz. Pancetta (Italian Bacon), cut Into 1/4-Inch pieces
- Seasoning The Chicken
- 5 lb. Skin-on bone-in chicken pieces (breasts or thighs)
- 1/2 tsp. Pepper
- 1 tsp. Salt
- To Stew The Chicken
- 4 ea. Garlic cloves, peeled, crushed
- 3/4 cup Red wine vinegar
- 1 cup Balsamic vinegar
- 2 tbsp. Raisins
- 2 cup Low-sodium chicken broth
- 2 ea. Bay leaves
- 6 ea. Thyme
- Mashed Potatoes
- Cook The Potato
- 1 qt. Boiling water
- 1/4 tsp. Salt
- 2 lb. Red potato
- 1/2 cup Heavy cream
- 1/4 cup Butter
- 1/4 cup Goat cheese
- 1/4 tsp. Ground black pepper
- 1/4 tsp. Salt
Cook onions in a large pot of boiling salted water until tender, about 2 minutes.
Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes.
Drain the onions and let cool. Trim root ends; peel.
Using a slotted spoon, transfer pancetta to the peeled onion bowl.
Season chicken with salt and pepper.
Add chicken to the pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions.
Add garlic and cooked onions, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta.
Add red wine vinegar and balsamic vinegar to the pot and bring to a boil, stirring and scraping up any browned bits from the bottom of the pot.
Add reserved chicken, pancetta, onions, garlic, raisins, chicken broth, bay leaves, and thyme to the pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes.
Bring a medium pot of water to a boil. Add salt and potatoes. Bring back to a boil, and cook until tender. About 12 minutes.
Drain potatoes and back to the pot. Add [Seasoning] and mash potatoes with a potato masher. Plate immediately and serve.
Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.
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