2 hrs 20 mins
2 hrs 5 mins
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!
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- 1Preheat oven to 300°F.
- 2Place 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.
- 3Cover and bake until chicken is cooked through, about 1 hour 45 minutes.
- 4Transfer chicken to baking sheet; tent with foil to keep warm.
- 5Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
- 6Preheat broiler. Meanwhile, broil chicken until chicken is golden brown, about 6 minutes.
- 7Transfer chicken to plates. Pour reduced pan juices over chicken.
- 8Garnish with rosemary sprigs, if desired.
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Nutritional Facts for Chicken With Rosemary and Balsamic Vinegar
Serving Size: 1 (415 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1060.8
- Calories from Fat 685
- Total Fat 76.1 g
- Saturated Fat 19.1 g
- Cholesterol 267.3 mg
- Sodium 256.8 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.2 g
- Sugars 1.2 g
- Protein 63.4 g