Balsamic Chicken with Potatoes
rec.food.cooking/Bill (Brawny) (1998)
Servings: 4 Servings

4 chicken breast, boneless
4 tbsp balsamic vinegar
2 large potatoes
1 onion, sliced
1 tsp olive oil
1/2 tsp thyme
pepper, to taste

Pour 3 tablespoons of vinegar over chicken and marinate for 4 hours.

Preheat oven to 350F.

Wash potatoes very well. Do not peel and cut into 1/4-inch slices.

Steam potatoes in a vegetable steamer for about ten minutes or until almost tender.

In a small skillet, saute the onion in olive oil over medium heat. Mix in remaining vinegar, 1 tablespoon, and a tablespoon of water. Mix in potatoes and toss to coat.

Pour the potato mixture into a large casserole. Sprinkle the potatoes with half of the thyme. Remove chicken from marinade and place on top of potatoes. Season with remaining thyme and pepper to taste.

Bake for 30 to 40 minutes or until chicken is cooked through.