Balsamic Glazed Chicken

* Exported from MasterCook *

Balsamic Glazed Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry, 1994 Dccc Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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