Name: Balsamic Glazed Chicken
Ingredients: 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

Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Poultry, 1994 dccc, Mc	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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)

A Message from our Provider:

“Jesus is my Lifeguard!”