Recipe: Roasted Chicken Breasts with Balsamic Vinegar

Hi Angela,

Here's another recipe I ran across.

Betsy

From: Jeane O. Bell
Newsgroups: rec.food.recipes
Followup-To: poster
Subject: Balsamic Vinegar Chicken
Date: Sun, 31 Mar 1996 19:55:11 GMT

Here is one of my favorite dinners-from Leo and Biba's "Love Cookbook".

Roasted Chicken Breasts with Roasted Onions, Potatoes and Balsamic Vinegar

1/2 cup olive oil ( I use less)
1/3 cup balsamic vinegar
2 large onions, quartered
1 lb. small potatoes, scrubbed and quartered
Salt and freshly ground pepper
4 whole chicken breasts,1 lb. each, with bone and skin, split. (I
sometimes use the 2 1/2 lb. frozen thighs from Trader Joe's)
4 whole garlic cloves,peeled

Preheat oven to 400F. Mix 3 tbsp. olive oil with 2 tbsp. vinegar and add
to onions. Toss to coat, bake in small baking dish for 20-25 minutes until
golden brown. Stir once or twice; remove from oven.
Meanwhile, season the chicken with salt and pepper. Heat 2 tbsp. oil in
large ovenproof skillet over medium-high heat. When oil is very hot, add
chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn
the chicken and brown the other side, 2-3 minutes. Add reserved onions,
potatoes,garlic, remaining olive oil and vinegar to skillet and mix well.
Place skillet in 400F oven. Bake 25 minutes until chicken is cooked through
and potatoes are golden brown and glazed. Stir potatoes and onions a few
times during cooking and baste chicken with pan juices or a bit of
additional vinegar. Serves 4.
I sometimes add a package of sundried yellow or red tomatoes,or what other
vegetables you might have available. We are fortunate to get a weekly
delivery of fresh veges and it's always a treat to add things like spring
garlic, chioggia beets or baby striped eggplants.

****************************************************************
Jeane O. Bell El Dorado Hills, California
World Traveler, Gourmand, Pug Mama
Internet: jeanski@ns.net Ms Bello@aol.com
Web: www.ns.net/avianlab/JeaneBell