Cook onions in a large pot of boiling salted water for 5 – 8 minutes or until tender. Drain and let cool. Trim root ends; peel.
Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, for 8 – 10 minutes or until fat is rendered and pancetta is brown. Using a slotted spoon, transfer pancetta to a large bowl.
Add onions to the pancetta pot and cook, stirring occasionally, for 8 – 10 minutes until beginning to brown. Add garlic and cook, stirring often, for about 3 minutes until fragrant. Transfer onions and garlic to bowl with pancetta.
Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, for approximately 10 – 15 minutes per batch; transfer to bowl with onions.
Carefully drain fat from pot and return pot to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, for about 35 – 40 minutes until chicken is cooked through.
Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.
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