Ingredients
-
3 pounds small bone-in, skin-on Chicken
-
Kosher Salt
-
2 tablespoons extra-virgin Olive Oil
-
1 slice Bacon
-
2 medium Shallots
-
3 Garlic
-
1 tablespoon finely chopped peeled fresh Ginger
-
½ cup Balsamic vinegar
-
½ cup Apple Cider Vinegar
-
3 ripe plum Tomatoes
-
1 cup Chicken broth
-
2 tablespoons golden Raisins
-
1 tablespoon hard Cinnamon
-
2 tablespoons (¼ stick) Unsalted Butter
-
2 tablespoons chopped fresh Italian Parsley
Directions
Steps
|
1
Done
|
Pat the chicken very dry and season with salt. Heat a large shallow Dutch oven over medium-high heat. Add the oil. When the oil is hot, add the chicken, skin side down, and cook until the skin is crisp and golden, 4 to 5 minutes. Turn and brown the other side, about 2 minutes more. Remove the chicken to a plate. |
|
2
Done
|
Reduce the heat to medium and add the bacon. Cook and stir until the bacon renders its fat and crisps, about 2 minutes. Add the shallots, garlic, and ginger and cook until the shallots are wilted, about 3 minutes. |
|
3
Done
|
Pour in both vinegars, raise the heat to high, and cook until reduced by half, about 3 minutes. Add the tomatoes, chicken stock, raisins, and candies. Adjust the heat so the sauce simmers and then add the chicken, skin side up. Cover and cook until the chicken is tender, 20 to 25 minutes. |
|
4
Done
|
Uncover and simmer rapidly for 5 minutes to thicken the sauce. Discard the cinnamon candies. Remove the chicken and arrange on a serving platter. Whisk the butter into the sauce, pour over the chicken, sprinkle with the parsley, and serve. |
