
Caramelised Garlic Balsamic, Grand Reserve Cabernet Vinegar, Poultry, Recipes
Vinegar Braised Chicken and Onions
Lírah products:
Grand Reserve Cabernet Vinegar
Grand Reserve Cabernet Vinegar
Caramelised Garlic Balsamic
Serves: 6
Difficulty: Easy
Prep time: 10 minutes
Serves: 6
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 1 hour 20 minutes
Hearty and winter warming!
Vinegar Braised Chicken and Onions – Ingredients
- 900g eschalots
- Salt to taste
- 3 tablespoons olive oil
- 225g pancetta, sliced
- 2 garlic cloves, peeled and crushed
- 2.25kg skin-on, bone-in chicken pieces (thighs/legs)
- Freshly ground black pepper
- 3/4 cup Lirah Caramelised Garlic Balsamic
- 3/4 cup Lirah Grand Reserve Cabernet Vinegar
- 2 cups chicken stock
- 1/2 cup raisins
- 2 bay leaves
Method
- Cook eschalots in a large pot of boiling salted water until tender, approx. 5-8 minutes. Drain and let cool. Trim and peel.
- Heat oil in a large heavy pot over medium heat. Add pancetta and cook, stirring occasionally, until fat is rendered and pancetta is brown, approx. 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl.
- Add eschalots to same pot and cook, stirring occasionally, until beginning to brown, approx. 8-10 minutes. Add garlic and cook, stirring often, until fragrant, approx. 3 minutes. Transfer onions and garlic to bowl with pancetta.
- Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, approx.10-15 minutes per batch. Transfer to bowl with onions.
- Drain fat from pot and return to medium-high heat. Add both Lirah vinegars and bring to a boil, stirring and scraping up any browned bits from bottom. Add stock, raisins, bay leaves, chicken, pancetta, eschalots, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender (braised chicken), approx. 35-40 minutes.
- Using a slotted spoon, transfer chicken and eschalots to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper then spoon over chicken and eschalots.
- Serve with steamed greens and crusty bread. Enjoy!
No Comments