Chicken With Rosemary and Balsamic Vinegar
- Reviews 1
Ready In: 2 hrs 20 mins
Serves: 3-4
Ingredients
- 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
- 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.
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