Braised Balsamic Chicken With Garlic and Onions

Braised Balsamic Chicken With Garlic and Onions created by PaulaG

Soooo flavorful! The house smells wonderful while this is cooking!

Ready In:


  • 6 pieces bacon, cut into 1/4 inch strips
  • 1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)
  • 1 lb onion, thinly sliced (or shallots)
  • 1 head garlic, separated and peeled
  • 14 cup balsamic vinegar


  • Cook bacon in a deep heavy skilled until crisp.
  • Drain on paper towels, reserving bacon grease in skillet.
  • Pat chicken dry and season with salt and pepper.
  • Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.
  • Transfer chicken to plate.
  • Pour off all but 2 tablespoons fat.
  • Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
  • Remove lid and continuing cooking until deep golden, about 10 minutes more.
  • Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
  • Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
  • Transfer chicken to serving dish.
  • Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
  • Season with salt and pepper and pour over chicken, then sprinkle with bacon.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes


"Soooo flavorful! The house smells wonderful while this is cooking!"
icons / sparkles / sparkles


icons / sparkles / sparkles
icons / camera
icons / star / star-outline
icons / write-a-review
icons / question
sort by: icons / navigate / navigate-down
  1. Nymphadora
    I also added mushrooms when adding the onions and used more chicken stock than water. Incredibly awesome and a big hit with the family! The chicken itself was juicy and full of flavour then add on the sauce and WOW!
  2. FallnXangel
    This was excellent!!!! I did do like some of the others and cook the chicken in the balsamic vinegar. Also, instead of a full cup of water, I added about 3/4 c of water, 1/4 c white water, 1/4 c balsamic vinegar, and then a splash of liquid chicken bullion. And about 2 tbsp of brown sugar. At the end I mixed about 1 tbsp of corn starch with a splash of water to the cooking liquid to try to thicken up. It was absolutely delicious! I made this with rice and a tomato, pepper, green bean feta salad.
  3. mummamills
    This was an easy recipe to follow, and while my husband liked it, I felt there was something missing. It tasted like a "honey/soy" without the honey :) I dont think there is anything wrong with the recipe, I guess I am just not fussed on cooked balsalmic.
  4. Gumboot Gourmet
    Edited January 14, 2008. I had to change my rating after making this again. I don't know why it was so much better this time around, but it was outstanding! DH said it was one of the best meals he's ever had! Thanks! Nice results & an easy recipe. I used boneless, skinless chicken breasts & I finished it in the oven instead of on the stovetop. I used Okanagan raspberry balsamic vinegar. This will certainly go into the rotation. Thanks, Dee
  5. artistclogger
    Simple ingredients and great flavor. I made a few changes based on reading the comments. I used a TBLP of olive oil to brown chicken breasts in; removed breasts and added 2 TBSP of 1/2 fat bacon bits to cook the onions in. When adding the chicken back into skillet I added the balsamic and added 5 oz sliced mushrooms at the same time. At the end I thickened the wonderful sauce with 1 tbsp of flour (mixed with 1/4 cup sauce in a shaker bottle, then poured into skillet). Made a terrific gravy. Leftovers will be served over rice. Excellent entree! I served it with baked broccoli/tomato and sauteed winter squash with maple, and sour dough for sopping up the sauce! Thanks for a wonderful recipe and very explicit directions.
see 17 more icons / navigate / navigate-down