I decided to make this for supper tonight, I have made it time and time again, but not recently. I highly recommend this recipe. It's simple and delicious. Great for entertaining too, you can easily increase/decrease the portions. I serve it with baked potatoes and green beans.
(sorry, no picture, I couldn't get one that looked right - I think food is so difficult to photograph)
Chicken in Balsamic Dressing
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (I use thigh and drumstick portions)
1/2 cup low-salt chicken broth (I use oxo)
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Serve.
That sounds soo yummy! Oh and if you get the chance, check out my blog :D.
Posted by: Nikki | January 20, 2007 at 05:46 PM
Mmmm - that sounds yummy - some chicken in my shopping trolley today I think.
Posted by: Ali | January 21, 2007 at 09:00 AM