Braised Balsamic Chicken With Garlic and Onions

Braised Balsamic Chicken With Garlic and Onions

Time: 1 hrs


  • 6 pieces bacon, cut into 1/4 inch strips
  • 1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)
  • 1 lb onion, thinly sliced (or shallots)
  • 1 head garlic, separated and peeled
  • 1/4 cup balsamic vinegar


  • 1 Cook bacon in a deep heavy skilled until crisp.
  • 2 Drain on paper towels, reserving bacon grease in skillet.
  • 3 Pat chicken dry and season with salt and pepper.
  • 4 Brown chicken in bacon greasse, in 2 batches, over medium hight heat, turning, about 8 minutes.
  • 5 Transfer chicken to plate.
  • 6 Pour off all but 2 tablespoons fat.
  • 7 Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
  • 8 Remove lid and continuing cooking until deep golden, about 10 minutes more.
  • 9 Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
  • 10 Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
  • 11 Transfer chicken to serving dish.
  • 12 Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
  • 13 Season with salt and pepper and pour over chicken, then sprinkle with bacon.
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