Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a easy weeknight meal that is great with rice and steamed or sauted vegetables. Recipe source: Bon Appetit (May 1986)

Ingredients Nutrition

Directions

  1. Preheat oven to 200 degrees F.
  2. Pat chicken dry and sprinkle with salt and pepper.
  3. Melt 2 tablespoons butter in large skillet over high heat. Add chicken, skin side down and cook until skin in crisp (10 minutes).
  4. Reduce heat to medium low and continue cooking another 10-15 minutes or until chicken is done. Transfer chicken to platter but keep warm with tented foil in oven.
  5. Pour off fat from skillet and add 1 teaspoon butter and shallot over medium low heat, cooking for 3-5 minutes or when shallot is translucent. Increase heat to high and add vinegar and boil until reduced to a glaze (3 - 5 minues). Add broth and boil until reduced to 1/4 cup (5-10 minutes), stirring occasionally. Season with white and black pepper. Remove from heat and whisk in 1-2 tablespoons butter and marjoram. Pour sauce over chicken and serve.

Reviews

(3)
Most Helpful

Very nice. I had to cook my chicken for about 25 minutes on the medium low to get it done. The sauce was really good and different. I liked the taste of the balsamic vinegar a lot. Added a nice flavor to the chicken. Thanks

~Nimz~ September 02, 2005

I loved this recipe. Made exactly as directed and would not change a thing. Love the balsamic vinegar with the chicken.

Jellyqueen August 13, 2005

This is proof that a recipe does not need to be complicated in order to be delish. Very simple to make - 5 star restaurant in taste and flavor!

Mimi Bobeck July 15, 2005

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