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chicken balsamic vinegar extra-virgin olive oil brown sugar fresh ground black pepper salt sage extra-virgin olive oil yellow onion red bell pepper celery garlic mushroom balsamic vinegar ground pepper salt
Viewed: 63 - Published at: 2 years agoIngredients
- 1 whole broiler-fryer chicken, washed and dried (about 5 lb)
- 14 cup balsamic vinegar
- 14 cup extra virgin olive oil
- 1 tablespoon brown sugar
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried sage
- 2 tablespoons extra virgin olive oil
- 12 cup chopped yellow onion
- 1 red bell pepper, sliced crosswise into rings
- 12 cup celery, sliced diagonally
- 1 garlic clove, minced
- 1 cup mushroom, sliced
- 1 tablespoon balsamic vinegar
- 12 teaspoon fresh ground pepper
- 12 teaspoon salt
Method
- Mix vinegar, olive oil, sugar, pepper, salt and sage in a small bowl.
- Place 2 TB mixture in the cavity of the chicken; rotate to coat thoroughly.
- Hook the wingtips under the back of the chicken and place chicken breast- side-up in a shallow baking pan.
- Spoon remaining vinegar mixture over chicken, rubbing inot top and sides.
- Place in a 350 degree F oven and roast for about 1 hour, basting with pan juices after 30 minutes.
- Chicken is done when internal temperature is 180 degrees F, or when legs and wings move easily.
- Let rest for 10 minutes on a cutting board.
- Reserve pan juices.
- Place chicken on a platter with the sauteed vegetables surrounding.
- Spoon some of the pan juices over all.
- About 30 minutes before chicken is done roasting, heat the 2 TB oil in a large nonstick skillet over medium-high heat.
- Add onion and saute for 1 minute.
- Add bell pepper, celery and garlic and stir-fry for 2 minutes.
- Add mushrooms and cook for 2 more minutes.
- Stir in vinegar, salt and pepper and heat through for about 1 minute.
- Remove from heat and follow directions above.
