Made This Recipe? Add Your Photo
Cook3 hrs 30 mins
This is my favorite dish from Bar Italia in St. Louis. I have been looking for this recipe forever and finally found it in a local newspaper.
- 1⁄2 teaspoon ground cloves
- 1 teaspoon finely grated orange zest
- 1⁄2 cup balsamic vinegar, plus
- 6 tablespoons balsamic vinegar, divided
- 1 teaspoon chopped fresh mint leaves
- 1⁄4 cup olive oil, plus
- 4 teaspoons olive oil, divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 (8 ounce) boneless skinless chicken breasts
- 4 teaspoons unsalted butter
- 1 medium red onion, thinly sliced
- 2 medium red bell peppers, julienned
- 6 white button mushrooms, theinly sliced
- 1⁄4 cup golden raisin
- 1⁄4 cup dark raisin
- 1⁄4 cup pine nuts
- 1⁄4 cup sweet vermouth
- chicken stock, as needed
- Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
- Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
- Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
- When butter melts, add onion, peppers, and mushrooms.
- Saute until vegetables start to brown (about 4 min).
- Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
- Add chicken to skillet, with what was the skin side down; sear lightly.
- Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
- Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
- Season lightly with salt, then reduce heat to medium.
- Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
- If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
- If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
- When the sauce is the correct consistency, stir in vegetables and add salt if needed.
- Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.