Vinegar-Braised Chicken and Onions

• Gluten free
• Paleo

• Meat

  • 5 lbs Chicken, skin-on bone-in
  • 8 oz Pancetta

• Produce

  • 2 Bay leaves
  • 2 lbs Cipolline or pearl onions
  • 4 Garlic cloves
  • 1/2 cup Golden raisins

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 3/4 cup Balsamic vinegar

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 3/4 cup Red wine vinegar

Found on bonappetit.com

Ingredients

• 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