Vinegar-braised chicken thighs are an extra-comforting meal
If Sunday dinner doesn't leave your entire house with some sort of intoxicating smell (usually involving onions, garlic and bacon), then you're doing it wrong.
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.
Vinegar-braised chicken thighs and cipollini onions recipe
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
- 2 slices bacon, chopped
- 1 pound cipollini onions, peeled
- 2 garlic cloves, chopped and smashed
- 2 pounds chicken thighs, bone-in and skins on
- Salt and pepper
- 1/3 cup red wine vinegar
- 2/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 tablespoons freshly chopped rosemary
- 1/4 cup dried cranberries or cherries
- Heat a large Dutch oven over medium-high heat.
- Add the bacon to the pot, and cook until the fat is rendered and crispy. Transfer to a plate with a slotted spoon.
- Add the onions to the pot, and let them brown in the bacon fat for about 7 to 10 minutes.
- Add the garlic, and cook for 1 minute, until fragrant. Transfer the onions and garlic to the plate with the bacon.
- Season the chicken with salt and pepper, and place it skin side down into the pot. Brown the chicken for 5 minutes on 1 side, flip, and brown on the other side.
- Add the vinegars to the pot with the chicken, and scrape up any bits stuck to the bottom of the pan with a wooden spoon or spatula.
- Add the broth, rosemary, dried cherries/cranberries and the bacon, onion and garlic back into the pot.
- Bring to a boil, then lower to a simmer, and cook for 30 minutes loosely covered.
- Serve with rice or potatoes.
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