Recipe: Chicken Braised in Balsamic Vinegar (using Zinfandel)

CHICKEN BRAISED IN BALSAMIC VINEGAR

1 (3- to 4-pound) frying chicken, cut into 8 pieces
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 slices bacon, cut into 1/4-inch pieces
1 onion, chopped
4 large shallots, split into halves
4 carrots, cut into 3/4-inch pieces
2 cloves garlic, minced
1 tablespoon flour
1/2 cup chicken stock
1/4 cup balsamic vinegar
3/4 cup Zinfandel wine
1 bay leaf
Hot cooked rice or egg noodles (for serving)
2 tablespoons chopped Italian parsley (for garnish)

Preheat oven to 325 degrees F.

Rinse chicken and pat dry; season with salt and pepper. Brown in heated olive oil in a 10- to 12-inch Dutch oven or oven-proof skillet. Remove chicken to a dish and drain all but 2 tablespoons of drippings from the Dutch oven.

Add bacon, onion, shallots, carrots and garlic. Cook for 3 minutes or until onion begins to become tender, stirring constantly.

Sprinkle with flour and mix well. Stir in chicken stock, vinegar, wine and bay leaf. Add all chicken pieces but the breast pieces.

Braise, covered, in the oven for 30 minutes. Season with salt and pepper, and add the chicken breast pieces. Braise, uncovered, for 20 minutes longer.

Serve over rice or egg noodles, discarding bay leaf; garnish with parsley.

Makes 4 servings
Source: The Vintner's Table Cookbook: Recipes from a Winery Chef by Mary Evely