BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
Steps:
- Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
- While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
- Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
- Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
- Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
- Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
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Clean Bro1000
[email protected]This dish was a bit too sweet for my taste. I think I would reduce the amount of balsamic vinegar next time.
swavy 1839
[email protected]I'm not a big fan of chicken, but this dish was really good. The chicken was cooked perfectly and the sauce was flavorful. I would definitely make it again.
Vampire R
[email protected]This recipe is easy to follow and the results are delicious. The chicken is tender and moist, and the sauce is rich and flavorful. I highly recommend it!
Alejandra Ochoa
[email protected]I made this dish last night and it was amazing! The chicken was so flavorful and the sauce was perfect. I will definitely be making this again.
Al Duran
[email protected]This braised chicken recipe is a winner! The chicken was tender and juicy, and the shallots, garlic, and balsamic vinegar created a delicious sauce. I served it over mashed potatoes, and it was a hit with my family.