4 bone-in, skin-on chicken breasts (you can use chicken thighs as well)
Salt and Pepper
14 oz. bag frozen pearls onions
3 garlic cloves, crushed
3/4 cup red wine vinegar
3/4 cup balsamic vinegar
2 cups chicken stock (or broth)
2 bay leaves
Preheat oven to 350Â°
In a large pot with a lid, heat olive oil over medium-high heat. Add the pancetta and cook for 3-5 minutes until crisp. Remove to a plate lined with paper towels.
Pour off all but about 1 Tablespoon fat from pot.
Season chicken with salt and pepper. Sear, on both sides, in the hot pancetta oil. This will take about 3 minutes per side and you might have to do this in batches-do not crowd the pot.
Once the chicken is browned on both sides, remove to the plate with the bacon.
Add the vinegars to the pot, scraping up all the brown bits on the bottom. Bring liquids to a boil and let reduce slightly, about 2 minutes. Add the stock, onions, garlic, bay leaves, chicken and pancetta. Cover with lid.
Place in the preheated oven for 25-30 minutes or until cooked through or an instant read thermometer reaches 160Â°-165Â°.
Serve the whole chicken breasts with sauce spooned over or remove the breast from the bone and slice meat with sauce spooned over.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com