Ingredients

• *Adapted from the recipe Vinegar-Braised Chicken and Onions, Christopher Hirsheimer and Melissa Hamilton, published in Bon Appetit, February, 2013 by Joanne C.
• 1 or 2 bags of pears onions (I used two because I love them)
• Kosher salt to tast4 medium garlic cloves, finely chopped
• 3 Tbsp Extra Virgin Olive oil
• 8 oz piece of pancetta cut into ¼ in cubes (this is an expensive part of this recipe and since you also need the fat rendered from this Italian bacon you can substitute Canadian bacon (3/4 lb)
• 5 lb chicken pieces – I used chicken thighs and small chicken legs
• Freshly ground Szechuan red peppers (incredible pepper available at Olives on Tap)
• ¾ cup oak-aged red wine vinegar
• ¾ cup Blackberry Ginger Balsamic Vinegar
• 2 cup unsalted chicken broth
• ¾ cup raisins
• 2-4 bay leaves
• I have tried several methods of peeling these tiny onions but this one has worked best so far: Trim the root end of the onions. Cook them in a pot of boiling water for 6 minutes. Rinse them immediately under cold water. Several of the onions should now be peeled. Peel the rest using a knife. We would welcome any other suggestions for this arduous task.

Instructions

1. Put 3 Tbsp extra virgin olive oil in a large Dutch oven and saute the pancetta until the fat is rendered and the bacon is crisp. Remove to a large bowl.
2. Saute the onions and garlic in the fat (about 3 minutes). Add to the pancetta.
3. Season the chicken with salt and pepper to taste. (I used Szechuan pepper and Cypress salt). Cook chicken starting with skin side down, turning over until browned on all sides (about 15 minutes).
4. Drain the fat from the pot and return to medium heat. Add the two vinegars to the pot. Bring to a boil, stirring constantly to loosen the brown bits on the bottom. Add raisins, bay leaves, onions, garlic and chicken to pot. Bring to a boil, reduce heat and simmer for 30 – 35 minutes until chicken done. Remove ingredients from liquid mixture and place on serving platter. Skim fat from sauce cooking liquid and discard. Season sauce to taste. Pour over chicken and onions.
5. We served this recipe with Caesar salad and wild rice blend. (The rice is great to soak up the sauce.)
6. We made this recipe twice one with Pomegranate Quince Balsamic Vinegar and once with Blackberry Ginger Balsamic Vinegar. Both were superb!!