Description
This is a great tasting chicken dish. If you don't have balsamic, use red wine vinegar. Can substitute any chicken part for the whole chicken mentioned in the recipe. I have even used boneless chicken breasts and baked at 350 for 50 minutes and that worked well. If the chicken gets a nice golden brown, you may not need to broil it. As usual, fresh rosemary works best. I use a bit less olive oil as well, use your judgement.
The original recipe calls for 3 slices of pancetta atop each chicken half, but i don't think it added much to the final dish, you could subsitute bacon if desired.
This is adapted from bon appetit, 1997. Hope you enjoy!
Ingredients
- Whole Chickens
- Dry White Wine
- Balsamic Vinegar
- Garlic
- Fresh Rosemary
- Olive Oil
- Rosemary Sprig
Instructions
- Preheat oven to 300f
- Place chicken halves skin side up in roasting pan
- Pour wine and vinegar over chicken
- Sprinkle garlic and rosemary over chicken
- Drizzle chicken with olive oil
- Cover and bake until chicken is cooked through, about 1 hour 45 minutes
- Transfer chicken to baking sheet
- Tent with foil to keep warm
- Pour pan juices into small saucepan
- Spoon fat from top of pan juices
- Boil juices until reduces to 1 cup, about 25 minutes
- Preheat broiler
- Meanwhile, broil chicken until chicken is golden brown, about 6 minutes
- Transfer chicken to plates
- Pour reduced pan juices over chicken
- Garnish with rosemary sprigs, if desired