Vinegar-Braised Chicken and Onions

A really tasty chicken dish that will blow your mind!

Ingredients:
1 lb (500g) onions
Coarse salt
2 Tbsp olive oil
4 oz (110g) bacon, cut into ¼” pieces
2 garlic cloves, peeled, crushed
2 lb (1 Kg) skin-on bone-in chicken thighs (about 6)
Freshly ground black pepper
1/3 cup (75 mL) balsamic vinegar
1/3 cup (75 mL) red wine vinegar
1 cup (500 mL) chicken broth
1/4 cup (60 mL) raisins
1 bay leaf

Method:
Season chicken with salt and pepper.
Heat oil in a braiser over medium heat.
Add bacon and cook, stirring occasionally, until fat has rendered and bacon has browned.
Transfer bacon to a bowl.
Add onions to the same braiser and cook, until beginning to brown.
Add garlic and cook, stirring, until fragrant.
Transfer onions and garlic to bowl with bacon.
Add chicken to braiser skin side down and cook, until browned on all sides; transfer to bowl with onions.
Drain fat from braiser and return to medium-high heat.
Add both vinegars to braiser and bring to a boil, scraping up any fond from bottom of pan.
Add all of the ingredients to the pan.
Bring to a boil, reduce heat, and simmer, partially covered, until chicken is cooked, 35-40 minutes.
Remove bay leaf.
Serve the chicken by spooning over the pan sauce, onions, and raisins.