BRAISED CHICKEN WITH CIPOLLINE ONIONS AND CARROTS

Braised Chicken with Cipolline Onions and Carrots image

Caramelized onions, carrots, and a pinch of sugar give this braise a subtle sweetness, with cider vinegar adding balance. In the end, the chicken and vegetables are cloaked in a luscious, light pan sauce derived from the reduced pan juices. Serve with Dirty Rice with Fennel (page 102) or with plain steamed rice or boiled potatoes. (See photo on page 103.)

Yield serves 4

Number Of Ingredients 10

Ingredients

1 whole fresh chicken (about 3 pounds)
Kosher salt and freshly ground black pepper
3/4 pound cipolline onions
1 1/2 pounds medium to large carrots (not baby carrots)
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh thyme
1 teaspoon sugar
1/3 cup cider vinegar, plus more if needed
1 cup chicken stock (page 190)
2 tablespoons chopped flat-leaf parsley for garnish

Steps:

Cut the chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and the 2 breasts halved crosswise. Season the chicken pieces all over with salt and pepper.
Trim both ends of the onions. Bring a saucepan of water to a boil over high heat. Add the onions and blanch for about 1 1/2 minutes, then drain and shock in ice water. Peel the onions; the skins should slip off easily.
Cut the carrots in half lengthwise, then cut crosswise into 1 1/2-inch chunks.
Choose a heavy pot wide enough to hold the chicken pieces snugly in a single layer. Heat the pot over high heat. Add the olive oil, then add the chicken, skin side down. Brown well, then turn with tongs and brown the other side, about 5 minutes total. Set the chicken aside on a platter.
Add the onions, carrots, thyme, sugar, and a pinch of salt. Sauté, stirring often, until the vegetables begin to caramelize, about 10 minutes. Add the vinegar and use a wooden spoon to release any residue stuck to the bottom of the pot. Simmer for about 1 minute to evaporate the vinegar, then return the chicken to the pot, skin side up. Add the stock. Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook until the leg meat begins to pull away from the bone and the white meat is no longer pink at the bone, about 20 minutes.
Transfer the chicken to a platter with tongs. If the pan juices are too thin, raise the heat to high and reduce to a pleasing sauce consistency. Taste and adjust the seasoning; the sauce may need a touch more vinegar. Spoon the vegetables and sauce over the chicken and garnish with the parsley. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.