Name: Vinegar Braised Chicken and Onions Recipe For Feminine Issues
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds cipolline or pearl onions; kosher salt; 3 tbsp olive oil; 8 ounces pancetta (cut into 1/4 inch pieces); 4 garlic cloves (peeled, crushed); 5 pounds skin-on bone-in chicken pieces (halved crosswise); freshly ground black pepper; 3/4 cup balsamic vinegar; 3/4 cup red wine vinegar; 2 cups chicken broth (low-sodium); 1/2 cup golden raisins; 2 bay leaves

Vinegar Braised Chicken and Onions Recipe For Feminine Issues

5 from 1 vote

Easy Recipe for Vinegar Braised Chicken and Onions Recipe For Feminine Issues. That will help your Feminine Issues treatment. Natural Remedy for Feminine Issues with healthy food and diet.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6

Course: Main Course

Cuisine: Asian

Calories: 570

Ingredients Method Video

Ingredients

2 pounds cipolline or pearl onions
kosher salt
3 tbsp olive oil
8 ounces pancetta cut into 1/4 inch pieces
4 garlic cloves peeled, crushed
5 pounds skin-on bone-in chicken pieces halved crosswise
freshly ground black pepper
3/4 cup balsamic vinegar
3/4 cup red wine vinegar
2 cups chicken broth low-sodium
1/2 cup golden raisins
2 bay leaves

Method

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 the 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 kinds of vinegar to the pot and bring to a boil, stirring and scraping up any browned bits from the bottom of the 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.