Vinegar-Braised Chicken and Onions
Vinegar-Braised Chicken and Onions is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Cook onions in a large pot of boiling salted water until tender, 5-8 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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 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 vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.