Title: Balsamic Glazed Chicken
Categories: Poultry, 1994 dccc, Mc
Yield: 6 Servings
6 lg Legs, chicken; whole
-(thigh/drumstick)
1 tb Oil; olive
1 md Onion; thinly sliced
1 Pepper; red cut in 3/4-inch
-strips
1 Pepper; green cut in
-3/4-inch strips
1 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, 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
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 17:56:11 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)