Braised Chicken with Sweet Onions and Parmigiano
Recipe GLPR4f3a6b9570d5a0
Tender bone-in chicken thighs braised slowly with caramelized red onions, leeks, and pancetta in a rich red wine and chicken stock reduction, finished with creamy milk and topped with melted Parmigiano-Reggiano on toasted bread. A rustic, deeply flavored French-Italian inspired dish that's elegant enough for company.
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Ingredients
16 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper to taste
8 ounces pancetta, cut into ¼-inch cubes
4 leeks, white and pale green parts only, sliced into ¼-inch-thick rounds, rinsed 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 country bread
¼ cup extra virgin olive oil
1 cup freshly grated Parmigiano-Reggiano
Directions
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
In a large, heavy-bottomed Dutch oven or braising pot, cook the pancetta cubes over medium heat until the fat renders and the pieces are golden and crispy, about 5-7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pot.
Increase the heat to medium-high. Working in batches to avoid crowding, brown the chicken thighs skin-side down in the pancetta fat until the skin is golden, about 4-5 minutes. Flip and brown the other side for 3-4 minutes. Transfer the browned chicken to a clean plate.
Add the sliced leeks to the pot and sauté for 2-3 minutes until they begin to soften. Add the red onion half-rounds and cook, stirring occasionally, for 8-10 minutes until the onions start to caramelize and soften.
Sprinkle the flour over the onion and leek mixture and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
Add the chicken stock to the pot and stir well. Return the browned chicken thighs to the pot, nestling them among the onions and leeks. Scatter the cooked pancetta over the top. Bring the liquid to a gentle simmer.
Cover the pot and transfer it to a preheated 350°F oven. Braise for 45-50 minutes until the chicken is very tender and the internal temperature reaches 165°F.
Remove the pot from the oven. Stir in the whole milk until well combined. The braising liquid should be silky and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
While the chicken finishes braising, lightly brush the bread slices on both sides with the extra virgin olive oil. Toast them in a 375°F oven or on a stovetop grill pan until golden, about 2-3 minutes per side.
To serve, place a toasted bread slice in the bottom of each wide, shallow bowl. Top with a chicken thigh and a generous portion of the braised onions, leeks, and braising liquid. Finish with a sprinkle of freshly grated Parmigiano-Reggiano and serve immediately.
