Chickeninbalsamicorangerosemarysauce Recipes

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
• Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
• Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
• Serve with rice and a crisp green salad.

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

CHICKEN WITH ROSEMARY AND BALSAMIC VINEGAR

Steps:

• 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.