This recipe has 10 ingredients. It takes an hour and 20 minutes, 40 minutes of which is active and makes 6 servings. Finding fresh pearl onions in my area is always a task. They are only available in 6 ounce packages, which are overpriced. Given the price I bought only 18 ounces not the 2 pounds suggest by the recipe. Additionally pancetta in my area comes pre-cubed in 4 ounce packages, so that is the manner I bought them. As I almost always do I made my own chicken stock. This allows me to control the amount of sodium and ensure that it is gluten free. Finally, to thicken up the sauce at the end I added a small amount of cornstarch. Without the cornstarch the sauce was thin and greasy. I skimmed the fat and then added approximately a tablespoon of water mixed with a tablespoon of water. This allowed the sauce to thicken nicely and was perfect served with rice. I followed the remainder of the recipe as written.
The sauce on this chicken was delicious. It was a nice combination of sweet from the vinegars and savory from the onions. The chicken turned out tender and cooked perfectly. The sauce when served over rice worked well and would make a nice pasta sauce as well. The combination of vinegars was perfect and is something I will try again in the future with other dishes and meats.
For the recipe go to Vinegar Braised Chicken and Onions.