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Once the chicken is beautifully seared, remove it from the pan and set it aside. Dispose of excess fat, leaving just enough to sauté the onions. Add salt to the onions as they cook slowly until soft (about 7 to 10 minutes) before introducing the garlic. The garlic will caramelize and enrich the dish's character, adding depth alongside the onions.
Building the Sauce
Now for the exciting part—infusing flavor. Pour in the red wine and white wine, then incorporate the sugar, chicken stock, rosemary, and bay leaves. Bring this to a gentle simmer, allowing it to reduce by approximately half over about five minutes. The goal is to create a harmonious blend where the vinegar's acidity is perfectly balanced with some sweetness from the sugar.