Balsamic glazed chicken

Yield: 6 servings

Measure Ingredient
6 larges Legs, chicken, whole (thigh/drumstick)
1 tablespoon Oil, olive
1 medium Onion, thinly sliced
1 each Pepper, red cut in 3/4-inch strips
1 each Pepper, green cut in 3/4-inch strips
1 each Pepper, yellow cut in 3/4-inch strips
2 larges Garlic, cloves, minced
14½ ounce Tomatoes, stewed
¼ cup Vinegar, balsamic
¼ teaspoon Pepper, red, flakes
¼ cup Olives, green, sliced
¼ cup Olives, black, sliced
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Nuts, pine, toasted
\N \N 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 From: Rob Stewart Date: 09-08-94

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