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- 2 pounds cipolline or pearl onions
- 3 tablespoons olive oil
- 8 ounces pancetta (Italian bacon), cut into 1/4-inch pieces
- 4 garlic cloves, peeled, crushed
- 5 pounds skin-on bone-in chicken pieces (breasts, thighs,and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- 2 cups low-sodium chicken broth
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1574g | |
| Calories 1133 | |
| Calories from Fat 534 | 47% |
| Total Fat 60.06g | 75% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 3375mg | 141% |
| Potassium 2427mg | 69% |
| Total Carbs 89.28g | 24% |
| Dietary Fiber 14.1g | 47% |
| Sugars 35.35g | 24% |
| Protein 66.06g | 106% |
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