Braised Chicken with Onions, Garlic, and Balsamic Vinegar

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

6 bacon slices (4 ounces), cut crosswise into 1/4-inch-wide strips (lardons)
1 (3 1/2-pound) chicken, cut into 8 serving pieces
1 pound onions or shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep, 12-inch, heavy skillet over moderately low heat, turning twice, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown in bacon fat, beginning with skin side down, in 2 batches, over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate, and pour off all but 2 tablespoons fat from skillet.

Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook onions, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or a potato masher, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

Overview of Braised Chicken

When it comes to cooking chicken, braising is a popular and delicious way to do it. Braising is a combination cooking technique where meats and vegetables are first seared or browned, then slowly cooked in a flavorful liquid such as broth, juice, or sauce. This form of cooking produces tender, juicy meats that are full of flavor and creates delicious sauces and gravies.

What is Braised Chicken?

Braised chicken is chicken that has been seared or browned in some type of fat or oil, then simmered in a flavorful liquid such as broth, wine, or tomato sauce. This gentle cooking method produces a delicious, tender, and juicy meat that is full of flavor. The braising liquid not only helps keep the chicken moist, but it also creates flavorful sauces that are great for serving.

Health Benefits of Braised Chicken

Not only is braised chicken delicious, it is also a very healthy choice. Chicken is an essential source of lean protein and the moderate cooking temperatures associated with braising help keep the chicken’s nutritional value intact. The liquid used in braising can contain anti-inflammatory properties, making it an even healthier option. Braising can also be used to cook a variety of vegetables, as well as other proteins such as fish and seafood.

Brining and Cooking Braised Chicken

To ensure that the chicken is tender and juicy, it’s best to plan ahead and brine the chicken. To brine chicken, simply submerge it in a solution of water, salt, and sugar for several hours or up to a full 24 hours. This step helps season the chicken and keeps it moist while it cooks. Begin cooking the chicken by searing it in some fat or oil in a large pot, Dutch oven, or skillet on the stove. Once the chicken is golden brown on all sides, add the braising liquid and simmer on low. Cook until the internal temperature of the chicken reads 165°F.

Flavors Used in Braised Chicken

Though the braising method remains the same, the flavor combinations for braised chicken are truly endless. Here, we’ve combined some of our favorite aromatic ingredients to create a delicious and comforting dish, including onions, garlic, and balsamic vinegar. But feel free to experiment with other flavor combinations.

Print