| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | 1 | Servings | |
INGREDIENTS
| 2 | Whole chickens, 3 1/2 to 3 | |
| 3/4 lbs. each quartered | ||
| 1 | t | Salt, divided |
| 1/4 | t | Freshly ground pepper |
| divided | ||
| 3 | lb | Green, red and yellow |
| peppers cut into 1-inch | ||
| strips | ||
| 5 | Onions, 1 1/2 lbs. | |
| quartered | ||
| 1 | T | Olive oil |
| 2/3 | c | Chicken broth |
| 2/3 | c | Balsamic vinegar |
| 1 | T | Minced garlic |
| 1 1/2 | t | Oregano |
| 1/2 | t | Rosemary, crushed |
| Fresh rosemary sprigs, for | ||
| garnish | ||
| Cooked jasmine, basmati or | ||
| long-grain rice |
INSTRUCTIONS
Don't let the amount of balsamic vinegar throw you: Its mild acidity, combined with the pan drippings from the roasted chicken, give this dish a wonderfully rich and mellow flavor. To save fat grams, discard the skin. Prep time: 25 minutes Roasting time: 60 to 65 minutes Degree of difficulty: easy Arrange racks in upper and lower thirds of oven. Heat oven to 475°F. Arrange chicken in 11x17-inch roasting pan; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Toss peppers and onions with oil in 15 1/2x10 1/2-inch jelly-roll pan; sprinkle with 1/4 teaspoon salt and remaining pepper. Roast chicken on upper rack. After 10 minutes, place peppers and onions on lower rack. Roast both for 30 minutes. Remove chicken from oven; transfer to plate. Stir peppers and onions; roast 10 to 20 minutes more until browned and caramelized. Meanwhile, transfer pan drippings from roasting pan into a large glass measure; skim off fat. Stir in chicken broth, vinegar, garlic, oregano, rosemary and remaining 1/4 teaspoon salt. Return chicken to pan. Spoon pan-drippings mixture over chicken; return to oven and roast 20 to 25 minutes more, basting once after 10 minutes. Transfer vegetables to serving platter; cover and keep warm. (Vegetables roast a total of 40 to 50 minutes.) When chicken is cooked through, arrange on platter. (Chicken cooks a total of 60 to 65 minutes.) Spoon 1/4 cup sauce if desired over top. To serve, pass remaining sauce. Garnish with rosemary and serve with rice, if desired. Makes 6 to 8 servings. PER SERVING Calories 645 Total Fat 35 g Saturated Fat 9.5 g Cholesterol 185 mg Sodium 610 mg Carbohydrates 19 g Protein 61 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g >From Cajun Joe Posted to recipelu-digest by "Joe" <Broutek@worldnet.att.net> on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 547
Calories From Fat: 138
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 2880.8mg
Potassium: 1256.8mg
Carbohydrates: 87.8g
Fiber: 11.7g
Sugar: 49.4g
Protein: 11.3g