Williams Sonoma Braising Sauce, Balsamic & Carmelized Onion

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Summary

Need to get a great home-cooked dinner on the table in a hurry? Our timesaving sauce make it easy to enjoy a savory, succulent braise – even on the busiest weeknights. Slow simmered to develop complex flavor, the sauce balances the mellow sweetness of caramelized onions with aged balsamic vinegar and earthy shiitake mushrooms, all rounded out with hearty Cabernet wine and fresh herbs. Preparation is simple: just combine the sauce with sautéed chicken in a large pan, then transfer to the oven to finish cooking. Serve your braise with freshly cooked pasta or rice for a meal everyone will love.

• 1 lb. 8.5 oz. (makes 4–6 servings).
• Made in USA.

Ingredients

• Onions, water, balsamic vinegar, orange juice, Cabernet wine, sugar, soybean oil, chicken stock concentrate (water, dried chicken stock, salt, carrot stock, celery stock, gelatin, onion stock, chicken fat, chicken, chicken skin, tapioca starch), shiitake mushrooms, chicken demi-glace concentrate (chicken stock, mirepoix stock [carrot, celery & onion stocks], roasted chicken stock, dried chicken stock, modified food starch, water, gelatin, salt, white wine, chicken fat), anchovy paste (anchovies, salt), garlic, orange peel, spices, salt, rosemary, thyme, pepper.
• Contains fish (anchovies), soy. Contains sulfites. This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, shellfish, eggs, milk, peanuts.

 

Shipping

Shipping Information

UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.

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Next Day Delivery

For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

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Recipe

Balsamic & Caramelized Onion Braised Chicken

Season a 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown the chicken on all sides. If using a slow cooker, transfer the chicken to the insert and add the braising sauce. Cover and cook on high until the chicken is fork-tender, about 2 hours. If using an oven, return all the chicken to the pot and add the braising sauce. Cover, transfer to a 350°F (180°C) oven and cook until the chicken is fork-tender, about 1 hour. Skim the fat off the sauce and serve.

Serves 4 to 6.

Williams-Sonoma Test Kitchen