Vinegar-Braised Chicken and Onions

Vinegar-Braised Chicken and Onions

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A really tasty chicken dish that will blow your mind! Braising chicken in vinegar and onions gives you an unbelievable flavour, with juicy moist chicken. This is a chicken dinner idea worth checking out.

Check out our demo on How To Make Real Vinegar, because that stuff is amazing in this recipe.

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Vinegar-Braised Chicken and Onions
A really tasty chicken dish that will blow your mind!
Ingredients:
  • 1 lb (500g) onions
  • Coarse salt
  • 2 Tbsp (30 mL) olive oil
  • 4 oz (110g) bacon, cut into ¼” pieces
  • 2 garlic cloves, peeled, crushed
  • 2 lb (1 Kg) skin-on bone-in chicken thighs (about 6)
  • Freshly ground black pepper
  • 1/3 cup (75 mL) balsamic vinegar
  • 1/3 cup (75 mL) red wine vinegar
  • 1 cup (500 mL) chicken broth
  • 1/4 cup (60 mL) raisins
  • 1 bay leaf
Method:
Season chicken with salt and pepper. Heat oil in a braiser over medium heat. Add bacon and cook, stirring occasionally, until fat has rendered and bacon has browned. Transfer bacon to a bowl. Add onions to the same braiser and cook, until beginning to brown.Add garlic and cook, stirring, until fragrant. Transfer onions and garlic to bowl with bacon. Add chicken to braiser skin side down and cook, until browned on all sides; transfer to bowl with onions.Drain fat from braiser and return to medium-high heat. Add both vinegars to braiser and bring to a boil, scraping up any fond from bottom of pan. Add all of the ingredients to the pan.Bring to a boil, reduce heat, and simmer, partially covered, until chicken is cooked, 35-40 minutes. Remove bay leaf. Serve the chicken by spooning over the pan sauce, onions, and raisins.
Details:
Prep time: Cook time: Total time: Yield: 4 Servings
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