Braised Balsamic Chicken With Garlic and Onions
6 pieces bacon, cut into 1/4 inch strips
1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)
1 lb onions, thinly sliced (or shallots)
1 head garlic, separated and peeled
1/4 cup balsamic vinegar
Cook bacon in a deep heavy skilled until crisp.
Drain on paper towels, reserving bacon grease in skillet.
Pat chicken dry and season with salt and pepper.
Brown chicken in bacon greasse, in 2 batches, over medium hight heat, turning, about 8 minutes.
Transfer chicken to plate.
Pour off all but 2 tablespoons fat.
Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
Remove lid and continuing cooking until deep golden, about 10 minutes more.
Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
Transfer chicken to serving dish.
Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
Season with salt and pepper and pour over chicken, then sprinkle with bacon.