Recipe by Scoutie
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!
Top Review by littlemafia
We were supposed to have leftovers and we don't! It was delicious and I loved the combination of garlic,rosemary and balsamic vinegar. I used chicken thighs and served with sauteed zucchini.
- 3 3⁄4 lbs whole chickens, halved, backbone removed
- 1 1⁄2 cups dry white wine
- 1⁄2 cup balsamic vinegar
- 3 tablespoons finely chopped garlic
- 2 teaspoons minced fresh rosemary
- 1⁄4 cup olive oil (preferably extra-virgin)
- fresh rosemary sprig (optional)
Directions See How It's Made
- Preheat oven to 300°F.
- 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.