ROASTED BALSAMIC CHICKEN WITH SAUT ED VEGETABLES
1 whole broiler-fryer chicken
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon brown sugar
1 teaspoon freshly ground pepper
1 teaspoon salt
1 teaspoon dried sage
Saut ed Vegetables: recipe follows
In small bowl, mix together vinegar, olive oil, sugar, pepper, salt and sage. Place 2 tablespoons mixture in cavity of chicken; rotate to coat thoroughly. Hook wing tips under back of chicken and place chicken, breast side up, in shallow baking pan. Spoon remaining vinegar mixture over chicken, rubbing into top and sides. Place in 350 F. oven for about 1 hour, basting with pan juices after 30 minutes. Chicken is done when internal temperature of 180 F. is reached or when fork can be inserted with ease and legs and wings move easily. Let rest 10 minutes; reserve pan juices. Place chicken on platter with saut ed vegetables around edges; spoon some of reserved pan juices over all.
Makes 4 servings.
Sauteed Vegetables:
In large nonstick frypan, place 2 tablespoons extra virgin olive oil over medium-high heat. Add 1/2 cup chopped yellow onion and saut 1 minute. Add 1 red bell pepper, sliced into rings; 1/2 cup diagonally sliced celery and 1 clove garlic, finely minced; stir-fry 2 more minutes. Add 1 cup sliced mushrooms; cook 2 minutes; stir in 1 tablespoon balsamic vinegar, 1/2 teaspoon freshly ground pepper and 1/2 teaspoon salt.
Source: National Chicken Council
1 whole broiler-fryer chicken
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon brown sugar
1 teaspoon freshly ground pepper
1 teaspoon salt
1 teaspoon dried sage
Saut ed Vegetables: recipe follows
In small bowl, mix together vinegar, olive oil, sugar, pepper, salt and sage. Place 2 tablespoons mixture in cavity of chicken; rotate to coat thoroughly. Hook wing tips under back of chicken and place chicken, breast side up, in shallow baking pan. Spoon remaining vinegar mixture over chicken, rubbing into top and sides. Place in 350 F. oven for about 1 hour, basting with pan juices after 30 minutes. Chicken is done when internal temperature of 180 F. is reached or when fork can be inserted with ease and legs and wings move easily. Let rest 10 minutes; reserve pan juices. Place chicken on platter with saut ed vegetables around edges; spoon some of reserved pan juices over all.
Makes 4 servings.
Sauteed Vegetables:
In large nonstick frypan, place 2 tablespoons extra virgin olive oil over medium-high heat. Add 1/2 cup chopped yellow onion and saut 1 minute. Add 1 red bell pepper, sliced into rings; 1/2 cup diagonally sliced celery and 1 clove garlic, finely minced; stir-fry 2 more minutes. Add 1 cup sliced mushrooms; cook 2 minutes; stir in 1 tablespoon balsamic vinegar, 1/2 teaspoon freshly ground pepper and 1/2 teaspoon salt.
Source: National Chicken Council
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