Vinegar Braised Chicken
Simon Rimmer
Ingredients
- 450g bay onions (frozen is fine)
- 250g large pancetta lardons
- 4 cloves garlic, sliced
- 1.5 kg chicken thighs, skin on, deboned
- 100ml red wine vinegar
- 100ml balsamic vinegar
- 250ml chicken stock
- 50g raisins
- 1 bay leaf
- chopped parsley
Serve with new potatoes and green beans.
Method
- Brown the chicken and remove.
- Fry the pancetta until crispy.
- Add the onions, cook for 4 minutes.
- Remove.
- Add the vinegars, turn up the heat, scrape well to get the juicy meaty bits from the bottom of the pan.
- Put everything in the pan. Bring to the boil, then simmer partially covered for 40 minutes
- Serve with potatoes and green beans.
Cooked whole potatoes: Cooked completely. Slice 0.75cm thick. In frying pan with a little oil to brown well. Don’t move them! Add loads of butter and brown further without moving them.
