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Recipe for :

Roasted Chicken with Balsamic Vinegar and Herbs
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. This is what Shirley had to say about this one:

"This is from Nick Stellino's Family Kitchen. I made it the other night and it was DELICIOUS. I used the butter and flour to thicken like he described in his tip. I also bought the quartered legs and thighs (two) ".

Ingredients

Day 1:
2 1/2 lbs. chicken, cut into standard quarters (legs and breasts)
Salt and pepper to taste
2 cups chopped onion
3 Tblsp. chopped garlic
2 Tblsp. chopped fresh rosemary
2 Tblsp. chopped fresh sage
3 Tblsp. chopped fresh parsley
3 Tblsp. chopped fresh basil
3/4 cup olive oil
3/4 cup balsamic vinegar

Day 2:
2 lbs. red potatoes, peeled and cut into 1 inch cubes
1/2 tsp. salt
1/8 tsp. pepper
2 Tblsp. olive oil
Two 14.5 oz. cans chicken stock
2 Tblsp. cornstarch
1/4 cup cold water

Method

The day before you intend to serve the dish, rinse and trim the chicken and cut into pieces. Slat and pepper on both sides. Lay the pieces flat, skin side up in a glass baking dish and sprinkle with the onion, garlic, and herbs. Mix the oil and vinegar, pour over the chicken, then cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade.

The Day of Serving:
Preheat oven to 375ºF. Sprinkle the potatoes with the salt and pepper and coat with the olive oil. Set aside.

Remove the chicken from the marinade. Strain the marinade through a fine sieve, and reserve for making the gravy.

Place the potatoes in a large roasting pan, and the chicken pieces skin side dwon, on top. Bake for 30 minutes. Turn the chicken over, skin side up, and baked for 40 - 45 minutes, or until chicken is a golden brown with a crispy skin. Remove to a platter and cover with foil to keep warm.

Increase the oven temperature to 450ºF and roast the potatoes for 15 - 20 minutes, or until they are soft in the center when tested with a fork. Remove to the platter with the chicken and cover with foil to keep warm.

Put the roasting pan on the stove over a medium high heat. If the pan cannot be placed on a burner, transfer the contents to a sauté pan. Deglaze the pan with the strained marinade, scraping gently to dislodge any browned bits from the bottom. Add the stock and bring to a boil, then cook for 5 minutes.

Mix the cornstarch with the cold water until smooth and add to the sauce in the pan, stirring well (see tip below). Boil for 2 - 3 minutes, or until thickened. Ladle some of the sauce over the chicken and potatoes and place the remainder in a gravy boat.

Tip:
An alternative to the cornstarch paste can be made from 2 tblsp. softened butter and 1 1/2 tblsp. flour. Add this to the boiling sauce to thicken.

Serves 4

Shirley Cline

 
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