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 4-5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $17.50 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., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

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