Recipe - Balsamic Roasted Chicken With Peppers And Onions

2 Whole chickens; (3 One half to 3
Three fourths lbs. each), quartered
1 teaspoon Salt; divided
One fourth teaspoon Freshly ground pepper;
divided
3 pound Green; red and yellow
peppers, cut into 1inch
strips
5 md Onions; (1 One half lbs.),
quartered
1 tablespoon Olive oil
2/3 cup Chicken broth
2/3 cup Balsamic vinegar
1 tablespoon Minced garlic
1 One half teaspoon Oregano
One half teaspoon Rosemary; crushed
Fresh rosemary sprigs; for
garnish
Cooked jasmine; basmati or
longgrain rice

Don't let the amount of balsamic vinegar throw you: Its mild acidity,
combined with the pan drippings from the roasted chicken, give this dish a
wonderfully rich and mellow flavor. To save fat grams, discard the skin.

Prep time: 25 minutes Roasting time: 60 to 65 minutes Degree of difficulty:
easy

1. Arrange racks in upper and lower thirds of oven. Heat oven to 475°F.

2. Arrange chicken in 11x17inch roasting pan; sprinkle with One half teaspoon
salt and 1/8 teaspoon pepper. Toss peppers and onions with oil in 15 1/2x10
1/2inch jellyroll pan; sprinkle with One fourth teaspoon salt and remaining
pepper.

3. Roast chicken on upper rack. After 10 minutes, place peppers and onions
on lower rack. Roast both for 30 minutes.

4. Remove chicken from oven; transfer to plate. Stir peppers and onions;
roast 10 to 20 minutes more until browned and caramelized.

5. Meanwhile, transfer pan drippings from roasting pan into a large glass
measure; skim off fat. Stir in chicken broth, vinegar, garlic, oregano,
rosemary and remaining One fourth teaspoon salt. Return chicken to pan. Spoon
pandrippings mixture over chicken; return to oven and roast 20 to 25
minutes more, basting once after 10 minutes.

6. Transfer vegetables to serving platter; cover and keep warm. (Vegetables
roast a total of 40 to 50 minutes.) When chicken is cooked through, arrange
on platter. (Chicken cooks a total of 60 to 65 minutes.) Spoon One fourth cup
sauce if desired over top. To serve, pass remaining sauce. Garnish with
rosemary and serve with rice, if desired.

Makes 6 to 8 servings.

PER SERVING Calories 645 Total Fat 35 g Saturated Fat 9.5 g Cholesterol 185
mg Sodium 610 mg Carbohydrates 19 g Protein 61 g

DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g
or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol
300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein
55 g to 90 g From Cajun Joe

Posted to recipeludigest by "Joe" Broutek@worldnet.att.net on Mar 10,
1998