Braised Chicken with Sweet Onions and Parmigiano
- 16 chicken thighs, bone in and skin on
- Salt and freshly ground black pepper
- 8 ounces pancetta, cut into ¼-inch cubes
- 4 leeks, white and pale green parts only, sliced into ¼-inch-thick rounds, rinsed thoroughly, and drained
- 10 medium red onions, halved and sliced into thin half-rounds
- 8 cups chicken stock
- ¼ cup all-purpose flour
- 1 cup dry red wine, such as Sangiovese di Romagna
- 1 cup whole milk
- 8 slices Tuscan or other country bread
- ¼ cup extra virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano
- Produce
- Leeks (4)
- Red onions, medium (10)
- Meat
- 8 ounces pancetta (1 cut into 4-inch cubes)
- Chicken thighs, bone in and skin on (16)
- Canned Goods
- Chicken stock (8 cups)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Olive oil, extra virgin (1/4 cup)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Tuscan or other country bread (8 slices)
- Dairy
- Parmigiano-reggiano (1 cup)
- Whole milk (1 cup)
- Beer, Wine & Liquor
- Red wine, dry (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
29 people saved this recipe.
