There's something about Sunday dinners in the winter that require a little extra effort, a little more time and a proper "sit at the table and enjoy this sans technology" feast. This chicken pot is exactly that.
Braised in vinegar, the golden-brown chicken thighs are packed with flavor and some extra sweetness from the cipollini onions and dried fruit that plumps up as it cooks in the liquid. Take advantage of the cold temps, and break out the Dutch oven for this one.
This pot of chicken and onions is cooked in sweet balsamic vinegar for an extra-comforting meal. Serve with rice or potatoes to round out your dinner.
Prep time: 10 minutes | Cook time: 1 hour | Total time: 1 hour 10 minutes
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