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Vinegar-Braised Chicken and Onions

Vinegar-Braised Chicken and Onions Recipe

  • 2 pounds cipolline or pearl onions
  • Kosher salt
  • 3 tablespoons olive oil
  • 8 ounces pancetta (Italian bacon), cut into 1/4-inch pieces
  • 4 garlic cloves, peeled, crushed
  • 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
  • Freshly ground black pepper
  • 3/4 cup balsamic vinegar
  • 3/4 cup red wine vinegar
  • 2 cups low-sodium chicken broth
  • 1/2 cup golden raisins
  • 2 bay leaves
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