Balsamic glazed chicken
Yield: 6 Servings
Ingredients:
- 6 lg Legs chicken whole -- (thigh/drumstick)
- 1 tb Oil olive
- 1 md Onion thinly sliced
- 1 ea Pepper red -- cut in 3/4-inch strips
- 1 ea Pepper green -- cut in 3/4-inch strips
- 1 ea Pepper yellow -- cut in 3/4-inch strips
- 2 lg Garlic cloves minced
- 14 1/2 oz Tomatoes stewed
- 1/4 c Vinegar balsamic
- 1/4 ts Pepper red flakes
- 1/4 c Olives green sliced
- 1/4 c Olives black sliced
- 1/2 ts Salt
- 1/4 ts Pepper
- 1/4 c Nuts
Instructions:
pine toasted Basil sprigs 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
