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Ingredientes
- 6 x bacon slices - (4 ounce) cut crosswise into 1/4"-wide strips (lardons)
- 1 x chicken - (abt 3 1/2 lbs) cut 8 serving pcs
- 1 lb onions or possibly shallots thinly sliced
- 1 x garlic head cloves separated, and peeled
- 1/4 c. balsamic vinegar
Direcciones
- Cook bacon in a deep, 12-inch, heavy skillet over moderately-low heat, turning twice, till crisp, about 8 min. 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 min. Transfer browned chicken with tongs to a plate, and pour off all but 2 Tbsp. fat from skillet.
- Lower heat, add in onions to skillet and cook, covered, stirring occasionally, till soft and pale golden brown, about 10 min.
- Remove lid and cook onions, stirring, till deep golden brown, about 10 min more. Add in garlic and 1 c. water to skillet and boil, stirring, 1 minute.
- Return chicken to skillet, turning pcs to coat, then arrange them skin-sides up and gently simmer, covered, till chicken is cooked through and garlic is tender, about 30 min.
- Transfer chicken with tongs to a serving dish. Add in vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or possibly a potato masher, till slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 4 servings | |
| Calories 918 | |
| Calories from Fat 597 | 65% |
| Total Fat 66.14g | 83% |
| Saturated Fat 19.85g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 586mg | 24% |
| Potassium 843mg | 24% |
| Total Carbs 12.75g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.72g | 4% |
| Protein 63.65g | 102% |
