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Balsamic Glazed Chicken

Recipe name:
Balsamic Glazed Chicken

Recipe category:
Main Dish

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Recipe detials:

6 large 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 large Garlic, cloves -- minced 14 1/2 ounces Tomatoes -- stewed 1/4 cup Vinegar -- balsamic 1/4 teaspoon Pepper, red -- flakes 1/4 cup Olives, green -- sliced 1/4 cup Olives, black -- sliced 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup 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

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Balsamic Glazed Chicken

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