Recipe: Roasted Balsamic Chicken with Sauteed Vegetables

ROASTED BALSAMIC CHICKEN
WITH SAUTEED VEGETABLES

1 whole broiler-fryer chicken
1/4 cup plus 1 tablespoon balsamic vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon brown sugar
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons salt
1 teaspoon dried sage
FOR THE SAUTEED VEGETABLES:
1/2 cup chopped yellow onion
1 red bell pepper, sliced into rings
1/2 cup diagonally sliced celery
1 clove garlic, finely minced
1 cup sliced mushrooms

Preheat oven to 350 degrees F.

In small bowl, mix together 1/4 cup of the balsamic vinegar, 1/4 cup of the olive oil, sugar, 1 teaspoon of the pepper, 1 teaspoon of the 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 degrees F. oven for about 1 hour, basting with pan juices after 30 minutes. Chicken is done when internal temperature of 180 degrees F is reached or when fork can be inserted with ease and legs and wings move easily. Let rest 10 minutes; reserve pan juices.

TO PREPARE THE SAUTEED VEGETABLES:
In large nonstick frypan, place the remaining 2 tablespoons extra virgin olive oil over medium-high heat. Add chopped yellow onion and saute 1 minute.

Add red bell pepper, celery, and garlic; stir-fry 2 more minutes.

Add mushrooms; cook 2 minutes.

Stir in the remaining1 tablespoon balsamic vinegar, the remaining 1/2 teaspoon freshly ground pepper and the remaining teaspoon salt.

TO SERVE:
Place chicken on platter with sauteed vegetables around edges; spoon some of reserved pan juices over all.

Servings: 4
From: Sandra Collins, Wheat Ridge, CO
Source: National Chicken Council