CHICKEN WITH ROSEMARY AND BALSAMIC VINEGAR
This is a great tasting chicken dish. If you don't have balsamic, use red wine vinegar. Can substitute any chicken part for the whole chicken mentioned in the recipe. I have even used boneless chicken breasts and baked at 350 for 50 minutes and that worked well. If the chicken gets a nice golden brown, you may not need to broil it. As usual, fresh rosemary works best. I use a bit less olive oil as well, use your judgement. The original recipe calls for 3 slices of pancetta atop each chicken half, but I don't think it added much to the final dish, you could subsitute bacon if desired. This is adapted from Bon Appetit, 1997. Hope you enjoy!
Provided by Scoutie
Categories < 4 Hours
Time 2h20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Place chicken halves skin side up in roasting pan. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over chicken. Drizzle chicken with olive oil.
- Cover and bake until chicken is cooked through, about 1 hour 45 minutes.
- Transfer chicken to baking sheet; tent with foil to keep warm.
- Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
- Preheat broiler. Meanwhile, broil chicken until chicken is golden brown, about 6 minutes.
- Transfer chicken to plates. Pour reduced pan juices over chicken.
- Garnish with rosemary sprigs, if desired.
Nutrition Facts : Calories 1060.9, Fat 76.1, SaturatedFat 19.1, Cholesterol 267.4, Sodium 256.8, Carbohydrate 5.9, Fiber 0.2, Sugar 1.2, Protein 63.4
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