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1
Cut the chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and the 2 breasts halved crosswise.
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2
Season the chicken pieces all over with salt and pepper.
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3
Trim both ends of the onions.
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4
Bring a saucepan of water to a boil over high heat.
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5
Add the onions and blanch for about 1 1/2 minutes, then drain and shock in ice water.
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6
Peel the onions; the skins should slip off easily.
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7
Cut the carrots in half lengthwise, then cut crosswise into 1 1/2-inch chunks.
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8
Choose a heavy pot wide enough to hold the chicken pieces snugly in a single layer.
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9
Heat the pot over high heat.
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10
Add the olive oil, then add the chicken, skin side down.
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11
Brown well, then turn with tongs and brown the other side, about 5 minutes total.
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12
Set the chicken aside on a platter.
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13
Add the onions, carrots, thyme, sugar, and a pinch of salt.
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14
Saute, stirring often, until the vegetables begin to caramelize, about 10 minutes.
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15
Add the vinegar and use a wooden spoon to release any residue stuck to the bottom of the pot.
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16
Simmer for about 1 minute to evaporate the vinegar, then return the chicken to the pot, skin side up.
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17
Add the stock.
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18
Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer.
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19
Cook until the leg meat begins to pull away from the bone and the white meat is no longer pink at the bone, about 20 minutes.
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20
Transfer the chicken to a platter with tongs.
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21
If the pan juices are too thin, raise the heat to high and reduce to a pleasing sauce consistency.
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22
Taste and adjust the seasoning; the sauce may need a touch more vinegar.
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23
Spoon the vegetables and sauce over the chicken and garnish with the parsley.
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24
Serve immediately.
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25
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.
