A really tasty chicken dish that will blow your mind!<br /><br />Ingredients:<br />1 lb (500g) onions<br />Coarse salt<br />2 Tbsp olive oil<br />4 oz (110g) bacon, cut into ¼” pieces<br />2 garlic cloves, peeled, crushed<br />2 lb (1 Kg) skin-on bone-in chicken thighs (about 6)<br />Freshly ground black pepper<br />1/3 cup (75 mL) balsamic vinegar<br />1/3 cup (75 mL) red wine vinegar<br />1 cup (500 mL) chicken broth<br />1/4 cup (60 mL) raisins<br />1 bay leaf<br /><br />Method:<br />Season chicken with salt and pepper. <br />Heat oil in a braiser over medium heat. <br />Add bacon and cook, stirring occasionally, until fat has rendered and bacon has browned. <br />Transfer bacon to a bowl. <br />Add onions to the same braiser and cook, until beginning to brown. <br />Add garlic and cook, stirring, until fragrant. <br />Transfer onions and garlic to bowl with bacon. <br />Add chicken to braiser skin side down and cook, until browned on all sides; transfer to bowl with onions. <br />Drain fat from braiser and return to medium-high heat. <br />Add both vinegars to braiser and bring to a boil, scraping up any fond from bottom of pan. <br />Add all of the ingredients to the pan. <br />Bring to a boil, reduce heat, and simmer, partially covered, until chicken is cooked, 35-40 minutes. <br />Remove bay leaf. <br />Serve the chicken by spooning over the pan sauce, onions, and raisins.
