Prep 15 mins
Cook 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!
- 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)
- 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.
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.