Chicken and Red Onions Braised in Sherry Vinegar

Sherry vinegar gives just the right amount of acidity to this dish, while red onions add a more mild, sweeter flavour than white ones. I prefer to use a combination of drumsticks and thighs in this dish (avoid breasts, they dry out), because of their different textures. As with any braised dish, the flavour will improve overnight, so this could serve two for dinner and still offer plenty of leftovers the following day.