Poultry: Balsamic 01 by Recipe Cottage

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	Balsamic 01

		Balsamic Chicken with Roasted Potatoes 2 tablespoons olive oil 2 tablespoons white wine 1 tablespoon minced garlic 1 tablespoon chopped parsley 1 teaspoon lemon juice pinch salt and pepper 4 chicken halves, each cut into 4 pieces 1 tablespoon olive oil 2 cloves garlic, minced 1 medium onion, chopped 1 cup chicken broth 1/4 cup balsamic vinegar 1/4 cup sliced black olives 1 tablespoon butter salt and pepper to taste Roasted Potatoes (recipe follows) 1 tablespoon chopped parsley In a plastic bag or container with lid, combine marinade and chicken. Marinate in refrigerator for at least 2 hours. Drain marinade from chicken. Preheat oven to 3750 F. Heat oil in a large skillet over medium heat. Starting with skin-side down, cook chicken for 4-5 minutes on each side. Transfer chicken to a baking pan and place in oven. Roast chicken for 10-15 minutes. In same skillet, cook garlic and onion until golden. Remove chicken from oven and return to skillet. Add chicken broth, vinegar, olives, butter, salt, pepper and roasted potatoes. Over high heat reduce sauce for 4-6 minutes. Garnish with parsley and serve. Roasted Potatoes 2 large potatoes, peeled and cubed 1 tablespoon olive oil 1 teaspoon rosemary salt and pepper to taste Preheat oven to 375 F. Arrange potatoes in a lightly oiled baking dish.