A bit of the Mediterranean: Balsamic Braised Chicken with Roasted Vegetables

Balsamic braised chicken with roasted vegetables isn't a quick dish, but its aromas and flavors make a wonderful Mediterranean Sunday dinner.

Recipe:

Ingredients

• 3-4 carrots, cut into bitesize pieces
• 4 red potatoes, cut into 1-inch cubes
• 1 medium red onion, cut into wedges
• 12 cloves garlic, peeled
• Olive oil
• 1 Tbsp. dried rosemary
• Kosher salt and black pepper
• 4 chicken thighs
• 1/2 cup balsamic vinegar
• 1 cup dry red wine
• 1 cup chicken stock
• 1 tablespoon brown sugar

Directions

Par boil the carrots in salted water for 5-6 minutes, drain them and arrange in a baking dish.

Heat a deep saute pan with just enough olive oil to cover the bottom and cook the onion wedges and garlic cloves until the onions are starting to soften and you begin to smell the garlic. Transfer the onions and garlic to the baking dish with a slotted spoon.

Brown the chicken thighs in the saute pan over medium heat (add more oil if needed).

When the chicken is well browned, remove to a plate and add the wine to the pan and stir with a wooden spoon, scraping up the browned fond that collected on the pan. Let the wine reduce by half, then add the balsamic vinegar and brown sugar. Reduce this mixture until it thickens slightly and then add the chicken back to the pan, sprinkle with half the rosemary and turn to coat well.

Add enough chicken stock to the pan to almost cover the chicken and reduce the heat to a slow simmer. Cook until the chicken is fall-apart tender.

While the chicken simmers, sprinkle remaining rosemary over the vegetables, drizzle with a little olive oil and toss to coat. About 1/2 hour before serving, put the vegetables in a preheated oven (425F) to roast for 15-20 minutes.

To serve, layer the chicken over the roasted vegetables and pour the accumulated pan juices over the chicken and vegetables.

Full printable recipe at http://ift.tt/1TZwVSK

bon appetit