Balsamic Glazed Chicken Recipe
Recipe Ingredients
6 large legs, chicken, whole - (thigh/drums, tick)
1 tbsp oil, olive
1 medium onion, thinly sliced
1 each pepper, red - cut in 3/4-inch strip, s
1 each pepper, green - cut in 3/4-inch str, ips
1 each pepper, yellow - cut in 3/4-inch st, rips
2 large garlic, cloves, minced
14 1/2 oz tomatoes, stewed
1/4 cup vinegar, balsamic
1/4 tsp pepper, red, flakes
1/4 cup olives, green, sliced
1/4 cup olives, black, sliced
1/2 tsp salt
1/4 tsp pepper
1/4 cup nuts, pine, toasted
1 basil, sprigs
Recipe Preparation
In a non-stick fry pan, heat the oil over medium heat. Add
chicken; cover and cook, turning, for about 10 minutes until the
pieces are brown on all sides. Remove the chicken from the pan; set
aside.
To the drippings in the pan, add onion, peppers, and garlic; cook
stirring about 5 minutes or until slightly tender.
Add tomatoes, vinegar and red pepper flakes. Heat mixture to
boiling; reduce heat and simmer until mixture is slightly thick
(about five minutes).
Stir in the olives, salt and pepper. Return chicken to the pan;
spoon sauce over chicken and cook about 20 minutes or until the
chicken is glazed and fork tender.
Arrange the chicken on a serving platter. Spoon the vegetable
mixture over the chicken. Sprinkle with pine nuts. Garnish with
Basil sprigs.
Cook: Gilda S. Lester, Chadds Ford, Pennsylvania
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 6
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