Balsamic Braised Chicken

• 1 Medium Onion Sliced 1/2”
• 1 Tablespoon Extra Virgin Olive Oil
• 8oz Pancetta
• 4 Cloves Garlic, peeled and chopped
• 4-6 Boneless or Bone in Chicken Breasts, thighs or legs
• Freshly Ground Black Pepper
• 1/2 Cup Traditional Balsamic Vinegar
• 2 Cups Chicken Broth
• 1 Tablespoon Corn Starch

1. Heat oven to 275 degrees.

2. In a large dutch oven using 1 tablespoon olive oil, heat olive oil to medium and add pancetta, cook until fat is rendered and pancetta is brown. Remove pancetta from pan.

3. Layer onions on bottom of dutch oven, add garlic and place chicken on top of onions. Mix balsamic vinegar and chicken broth pour over chicken. Add salt and pepper. Top with pancetta.

4. Cook chicken for 2 hours covered with a lid in the dutch oven. After 2 hours remove chicken from pan place on a plate and keep warm.

5. Strain broth and measure. In a sauce pan heat strained broth and add 1 tablespoon corn starch per 2 cups of broth. Cook on medium heat until broth comes to a boil. Remove from heat and serve with chicken, onions and pancetta.