Braised Chicken with Sweet Onions and Parmigiano

Name: Braised Chicken with Sweet Onions and Parmigiano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 16 chicken thighs, bone in and skin on; 2 liters chicken stock; 237 milliliters dry red wine, such as Sangiovese di Romagna; 59 milliliters extra virgin olive oil; 59 milliliters all-purpose flour; 4 leeks, white and pale green parts only, sliced into ¼-inch-thick rounds, rinsed thoroughly, and drained; 227 grams pancetta, cut into ¼-inch cubes; 237 milliliters freshly grated Parmigiano-Reggiano; 10 mediums red onions, halved and sliced into thin half-rounds; 8 servings Salt and freshly ground black pepper; 237 milliliters whole milk

Braised Chicken with Sweet Onions and Parmigiano might be just the main course you are searching for. This recipe serves 8. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 1086 calories, 65g of protein, and 73g of fat. A mixture of leeks, milk, pancetta, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the broiler. Season the chicken thighs with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Thighs

Equipment you will use

Broiler

Place them, skin side down, on an oiled broiler pan so that they are not touching one another.

Equipment you will use

Broiler Pan

Place the pan under the broiler and cook until golden, 10 to 12 minutes. Then flip and cook until dark golden brown on the skin side, 8 to 10 minutes.

Equipment you will use

Broiler

Frying Pan

Remove, and cool, skin side up, on the broiler pan or on a platter.

Equipment you will use

Broiler Pan

Meanwhile, in a large, heavy-bottomed pot, heat the pancetta over medium-low heat until the fat is rendered and the pancetta is crisp. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Paper Towels

Pot

Put the leeks and onions in the pancetta fat and cook over medium-low heat until wilted and soft. Then raise the heat to medium-high and cook, stirring occasionally, until a rich brown color, about 20 minutes. While the vegetables are cooking, bring the chicken stock to a high simmer in a saucepan.

Ingredients you will need

Chicken Stock

Vegetable

Pancetta

Onion

Leek

Equipment you will use

Sauce Pan

Add the flour to the onion mixture and stir until smooth. Cook for 15 minutes over medium heat, stirring frequently.

Ingredients you will need

All Purpose Flour

Onion

Add the wine, milk, and stock, and bring to a boil, stirring constantly. Lower the heat and cook at a brisk simmer for 15 minutes.

Ingredients you will need

Stock

Milk

Wine

Place the chicken thighs into the onion mixture, along with the juices that have collected, and bring to a boil. Lower the heat and simmer until the chicken is just cooked through and the juices run clear, 12 to 15 minutes.

Ingredients you will need

Chicken Thighs

Whole Chicken