Tag Archives: vinegar

Chicken with Vinegar, Raisins and Onions


Chicken with Vinegar, Raisins, and Onions

Chicken with Vinegar, Raisins, and Onions  – An interesting combination of flavors – with kind of a sweet and sour finish.

Chicken with Vinegar, Raisins, and Onions
Boil the onions in salted water for about 5 minutes. Remove and place them in a bowl. Fry the pancetta in a pot until it browns. Remove and place it in a separate bowl.   
Add the boiled onions to same pot with the pancetta fat and cook until they begin to brown. Add garlic and cook for about 3 minutes. Transfer onions and garlic to bowl with pancetta.

Season chicken with salt and pepper. Working in batches, add the chicken to pot starting skin side down and cook, turning, until browned. Transfer to bowl with onions.

Pour off the fat from pot and return to medium-high heat. Add both vinegars to the pot and bring to a boil and deglaze. Add broth, raisins, bay leaves, browned chicken thighs, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 25 – 30 minutes.
Remove the chicken and onions to a platter.  Continue cooking the sauce for another few minutes so it reduces. Spoon the sauce over chicken and onions and serve with pasta or rice.

Chicken with Vinegar, Raisins, and Onions

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Tuna with Vinegar and Onions

Tuna with Vinegar and Onions

My sister Rochelle

This is an old recipe that Rochelle has kept alive. Our mother used to make it on Christmas Eve.


  • 2 large onions, sliced
  • ½ cup olive oil divided
  • Salt and black pepper to taste
  • 2 lbs tuna steaks, at least 1 inch thick cut into 2 by 2 inch pieces
  • ½ cup red wine vinegar
  • ¼ cup finely chopped mint


  • Fry onions in ¼ cup of oil on medium heat until soft, translucent and slightly browned, about 20 minutes. Remove onions and add the rest of the oil to the same pan.
  •  Season tuna with salt and pepper and lightly brown on both sides leaving the center rare. Return onions to pan, mix with tuna, increase heat and add the vinegar. Cover and let steam for 3 minutes. Oil, vinegar and liquid from the tuna will create a light sauce.
  •  Place in a serving dish and sprinkle with the mint. This dish can be served hot or cold.  Serves six.

tuna - onions 1
Tuna with Vinegar and Onions