This dish needs no introduction. Both full of flavors and perfect for family dinners, this dish has all the makings of a comfort classic.
Full time 1 1/2 hours
Whole chicken separated
1 large onion, sliced thin
1 1/2 cup chicken stock
1/2 cup balsamic vinegar
1 tbsp butter
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
Preheat oven to 350'.
In a dutch oven melt butter with olive oil over medium-high heat.
Add in onions and lower heat to medium.
Cook 5-8 minutes, stirring occasionally, to evenly brown and soften the onions.
Season chicken with salt and pepper.
Push onions to sides and add chicken one piece at a time to brown. As chicken is fully browned move it to a holding dish for a moment.
Remove onions to holding plate when all chicken is done.
Add chicken stock and vinegar, deglaze pot with this mixture by boiling this mixture until mixture has thickened stirring occasionally.
Add onions and chicken back into the pot.
Cover and move to oven.
Bake for 60-80 minutes or until chicken reaches 180' on cooking thermometer.
Remove from oven and allow to cool in pot uncovered for 10 minutes.