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Receta Braised Chicken With Onions, Garlic, And Balsamic Vinegar
by Global Cookbook

Braised Chicken With Onions, Garlic, And Balsamic Vinegar
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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

  1. 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.
  2. 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.
  3. Lower heat, add in onions to skillet and cook, covered, stirring occasionally, till soft and pale golden brown, about 10 min.
  4. 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.
  5. 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.
  6. 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.
  7. This recipe yields 4 servings.