450g baby onions (frozen is fine)

250g large pancetta lardons

4 cloves garlic, sliced

1.5kg chicken thighs, skin on bone out

100ml red wine vinegar

100ml balsamic

250ml chicken stock

50g raisins

1 bay

Serve with new potatoes and green beans


1. Brown the chicken and remove

2. Fry the pancetta until crispy

3. Add the onions, cook 4 minutes

4. Remove

5. Add the vinegars, turn up the heat, scrape well to get all the juicy meaty bits from the bottom of the pan

6. Put everything in the pan. Bring to the boil, then simmer, partially covered for 40 minutes

7. Serve with the spuds and green beans