| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Potatoes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Balsamic vinegar |
| 2 |
lg |
Onions, peeled, w/their root |
|
|
Ends on — quartered |
| 1 |
lb |
Small |
|
|
And halved |
|
|
Salt and freshly ground |
|
|
Pepper |
| 4 |
|
Whole chicken breasts |
|
|
W/bone/skin, split — about |
| 1 |
lb |
Each |
|
|
(I use thigh and leg |
|
|
Combination) |
| 4 |
|
Whole garlic cloves — |
|
|
Peeled |
|
|
Red potatoes — scrubbed |
INSTRUCTIONS
1. Preheat oven to 400F. Mix 3 tbsp, olive oil and 2 tbsp. balsamic vinegar
in a small baking dish and add the onions. Toss the onions gently to coat.
Bake until the onions are lightly golden, 20-25 minutes. Stir once or
twice during cooking. Remove from heat and set aside. 2. Season chicken
with salt and pepper on both sides. Heat 2 tbsp. of the remaining oil in a
large ovenproof skillet over medium-high heat. When oil is very hot, add
chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn
the chicken and brown the other side, 2-3 minutes. Add reserved onions,
potatoes, garlic, remaining olive oil and vinegar to the skillet, mix well.
3. Place the skillet in the 400f oven, Bake 20-25 minutes or until the
chicken is cooked all the way through and the potatoes and onions are
golden brown and glazed. Stir potatoes and onions a few times during
cooking and baste chicken with pan juices and a bit of additional vinegar.
Serves 4.
Prepare ahead Through step 1, several hrs. or day ahead. Cover and
refrigerate. Steps 2 and 3, one half hour ahead. Reheat just before
serving.
Recipe By : MSBello
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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