Vinegar-Braised Chicken and Onions

SPONSORED BY DietFastForward.com
WIN YOUR DietFastForward KETONE METER AND BURN FAT FASTER!

recipe image
For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Ingredients:

  • 2 pounds cipolline or pearl onions
  • Kosher salt
  • 3 tablespoons olive oil
  • 8 ounces pancetta (Italian bacon), cut into 1/4″ 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

Instructions:

  1. Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel.
  2. Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl.
  3. Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta.
  4. Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions.
  5. Carefully drain fat from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes.
  6. Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.

Read More, SERVINGS: 6, Low-Carb, Peanut-Free,Tree-Nut-Free,Alcohol-Free, Gluten,Wheat,Sulfites,

1 minutes Diet Fast Forward Timer
2 minutes Diet Fast Forward Timer
5 minutes Diet Fast Forward Timer
10 minutes Diet Fast Forward Timer
20 minutes Diet Fast Forward Timer
50 minutes Diet Fast Forward Timer
100 minutes Diet Fast Forward Timer



DIET FAST FORWARD Calculator




ALL VALUES ARE FOR 6 SERVINGS

TOTAL FAT FOR 6 SERVINGS: 476.78 g,

FAT PER SERVING



( Percent of the daily recommended value ): 733.51 %,

TOTAL SATURATED FAT: 135.07 g,

( Percent of the daily recommended value ): 675.33 %,

TOTAL TRANS FAT:2.50 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 212.19 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 93.20 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 6 SERVINGS: 475.73 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 951.46 %,


TOTAL CARBS FOR 6 SERVINGS: 197.37 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 65.79 %,

TOTAL CALORIES FOR 6 SERVINGS: 7,095.47 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 354.77 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

RECEIVE NEW LOW CARB RECIPE IN YOUR INBOX EVERY DAY – BY NUTRI EVERY DAY










Leave a Reply

Your email address will not be published. Required fields are marked *

Secured By miniOrange