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Chicken with an onion based sauce. A variation on a classic French dish.
I combined a couple ideas from French cooking to do this dish. First, the Soubise sauce, which is an onion sauce, either tomato based, or cream based. Second, the confiture d'onion (literally onion preserve), which is typically a garnish for pâtés and like dishes. The onions are cooked with vinegar and wine to bring their natural sweetness. The flavour doesn't overpower the chicken, yet shows a unique character.
Proper balsamic vinegar costs a fortune. Nowadays, you may find so-called balsamic vinegar on the shelves of pretty much any supermarket, and this is what I use for this kind of cooking.
Chicken soubise (a variation thereof anyway)
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. Calvin Trillin