Recipe - Balsamic Glazed Chicken

6 lg Legs, chicken; whole
(thigh/drumstick)
1 tablespoon Oil; olive
1 md Onion; thinly cut or sliced up
1 Pepper; red cut in 3/4inch
strips
1 Pepper; green cut in
3/4inch strips
1 Pepper; yellow cut in
3/4inch strips
2 lg Garlic, cloves; minced
14 One half ounce Tomatoes; stewed
One fourth cup Vinegar; balsamic
One fourth teaspoon Pepper, red; flakes
One fourth cup Olives, green; cut or sliced up
One fourth cup Olives, black; cut or sliced up
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Nuts, pine; toasted
Basil; sprigs

In a nonstick fry pan, heat the oil over medium heat. Add chicken; cover
and cook, turning, for about 10 minutes until the pieces are brown on all
sides. Remove the chicken from the pan; set aside.

To the drippings in the pan, add onion, peppers, and garlic; cook stirring
about 5 minutes or until slightly tender.

Add tomatoes, vinegar and red pepper flakes. Heat mixture to boiling;
reduce heat and simmer until mixture is slightly thick (about five
minutes).

Stir in the olives, salt and pepper. Return chicken to the pan; spoon
sauce over chicken and cook about 20 minutes or until the chicken is glazed
and fork tender.

Arrange the chicken on a serving platter. Spoon the vegetable mixture over
the chicken. Sprinkle with pine nuts. Garnish with Basil sprigs.

Cook: Gilda S. Lester, Chadds Ford, Pennsylvania Source: "Chicken
Cookery" 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry
Industries, Inc.
: Georgetown, Delaware, 199479622
Posted to MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 17:56:11 0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)