RECIPE BALSAMIC CHICKEN WITH ROAST POTATOES
Poultry dishes from Italy for 4 persons
Ingredients
- Marinade
- 2 tbsp olive oil
- 2 tbsp white wine
- 1 clove of garlic, crushed/chopped
- 1 tbsp chopped parsley
- 1 tsp lemonjuice
- pinch of salt and pepper
- 4 half chickens, in 4 pieces
- 4 tbsp chopped olives
- 1 medium onion, chopped
- 1 cup chickenstock
- 1/4 cup balsamic vinegar
- 2 cloves of garlic, chopped
- 1 tbsp butter
- salt and pepper to taste
- Roasted Patatoes (recipe follows)
- 1 tbsp chopped parsley
Preparation
Mix all the ingredients for the marinade and add in a bag with the chicken. Marinate at least 2 hours, preferably overnight.
Preheat oven to 180C/380F.
Heat some oil in a pan and saute the chicken, skinside first. About 4-5mins per side. Put on roasting tray and in the oven. Let roast for about 10-15 mins, until done.
In pan scrape bits together with butter, garlic and onion until golden. Add stock, vinegar, olives and salt & pepper to taste. Let reduce for about 5 mins. Garnish with parsley and serve.
Roasted Patatoes
2 large patatoes, pealed and cubed.
1 tbsp oliveoil
1 tsp rozemary, chopped
salt and pepper to taste
Preheat oven 180C/380F. Layer patatoes on tray and mix with oil. Roast until done. 5 mins before done sprinkle with rosemary, salt and pepper.
Preheat oven to 180C/380F.
Heat some oil in a pan and saute the chicken, skinside first. About 4-5mins per side. Put on roasting tray and in the oven. Let roast for about 10-15 mins, until done.
In pan scrape bits together with butter, garlic and onion until golden. Add stock, vinegar, olives and salt & pepper to taste. Let reduce for about 5 mins. Garnish with parsley and serve.
Roasted Patatoes
2 large patatoes, pealed and cubed.
1 tbsp oliveoil
1 tsp rozemary, chopped
salt and pepper to taste
Preheat oven 180C/380F. Layer patatoes on tray and mix with oil. Roast until done. 5 mins before done sprinkle with rosemary, salt and pepper.