So when I saw this recipe (courtesy of Epicurious), I realized with a few adjustments to the ingredients, this could take our chicken and onion dish to a whole new level. Yes, it does take a bit of time, but you won't regret one single second.
I got the ball rolling by browning up some diced bacon.
The recipe calls for pancetta, but that isn't something I've been able to find in Corozal.
After the bacon was browned, I used a slotted spoon and transferred it to a bowl.
Next, I tossed a bunch of chopped onions into the pan that the bacon browned in.
I used regular yellow onions, instead of cipolline or pearl variety. Again, not ingredients you find in these parts.
When the onions started to brown a bit, garlic cloves were added and left to cook for a few minutes. The onion/garlic combo was then spooned into the same bowl containing the bacon.
It was time for the chicken!
Working in batches, I seasoned the chicken thighs with salt and pepper and browned them on both sides. When each batch was done, it was added to the bowl containing the bacon, onions, and garlic.
The excess fat was removed from the pan and balsamic and red wine vinegar were added. WARNING: At this stage do not attempt to take a sniff of the steam emanating from the pan, unless your sinuses are completely clogged. Not that I would pull such a bonehead move, but...
Chicken stock, the pancetta, onions, garlic, and chicken thighs were then put in the pan. After letting everything come up to a boil, I reduced the heat and let it simmer for about 40 minutes.
While the chicken was simmering away, I made a batch of smashed potatoes and got ready to plate.
The chicken was moist and juicy and the sauce? Oh my gosh, it was magnificent. The combination of balsamic and red wine vinegars brought just the right level of punch, without in any way being overpowering. The sweetness of the onions came shining through, and, of course the richness of the bacon. A truly delightful and amazingly delicious dish!
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