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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
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preparation
Cook onions in a large pot of boiling
salted water until tender, 5-8 minutes.
Drain and let cool. Trim root ends; peel.
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. Using a slotted
spoon, transfer pancetta to a large bowl.
Add onions to same pot and cook,
stirring occasionally, until beginning to
brown, 8-10 minutes. Add garlic and
cook, stirring often, until fragrant, about
3 minutes. Transfer onions and garlic
to bowl with pancetta.
Season chicken with salt and pepper.
Working in batches, add chicken to pot skin
side down and cook, turning, until browned
on all sides, 10-15 minutes per batch;
transfer to bowl with onions.
Carefully drain fat from pot and return
to medium-high heat. Add both vinegars to
pot and bring to a boil, stirring and scraping
up any browned bits from bottom of pot.
Add broth, raisins, bay leaves, and reserved
chicken, pancetta, onions, and garlic to
pot. Bring to a boil, reduce heat, and simmer,
partially covered, until chicken is fork-tender,
35-40 minutes.
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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