Vinegar-Braised Chicken and Onions

Ingredients

• 0.8 cup balsamic vinegar 
• 2  bay leaves 
• 6 servings pepper black freshly ground
• 5 pounds chicken pieces bone-in halved (breasts, thighs, and/or legs; breasts crosswise)
• 4  garlic clove crushed peeled
• 0.5 cup golden raisins 
• 6 servings kosher salt 
• 2 cups chicken broth low-sodium
• 3 tablespoons olive oil 
• 8 ounces pancetta italian cut into 1/4" pieces ( bacon)
• 2 pounds pearl onions 
• 0.8 cup red wine vinegar 

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Cook onions in a large pot of boilingsalted water until tender, 5-8 minutes.
2. Drain and let cool. Trim root ends; peel.
3. Meanwhile, heat oil in a large heavypot over medium heat.
4. Add pancettato pot and cook, stirring occasionally,until fat is rendered and pancetta isbrown, 8-10 minutes. Using a slottedspoon, transfer pancetta to a large bowl.
5. Add onions to same pot and cook,stirring occasionally, until beginning tobrown, 8-10 minutes.
6. Add garlic andcook, stirring often, until fragrant, about3 minutes.
7. Transfer onions and garlicto bowl with pancetta.
8. Season chicken with salt and pepper.Working in batches, add chicken to pot skinside down and cook, turning, until brownedon all sides, 10-15 minutes per batch;transfer to bowl with onions.
9. Carefully drain fat from pot and returnto medium-high heat.
10. Add both vinegars topot and bring to a boil, stirring and scrapingup any browned bits from bottom of pot.
11. Add broth, raisins, bay leaves, and reservedchicken, pancetta, onions, and garlic topot. Bring to a boil, reduce heat, and simmer,partially covered, until chicken is fork-tender,35-40 minutes.
12. Using a slotted spoon, transfer chickenand onions to a large platter. Skim fatfrom cooking liquid and discard.
13. Removebay leaves, and season sauce with saltand pepper. Spoon sauce over chickenand onions.