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Balsamic Chicken
Category: Main Course, Chicken
Serves: 4-6
Rating:
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Ingredients:
8 - 10 pieces chicken (4 -5 lbs.) 1 t. kosher salt 1 t. freshly ground pepper 1 c. all-purpose flour 1/2 c. extra virgin olive oil 1 large onion finely chopped 1 red pepper thinly sliced 8 cloves garlic finely chopped 1/2 c. balsamic vinegar 1 c. pinot noir 1/2 T. freshly chopped rosemary 1 t. red pepper flakes (optional)
Directions:
Wash and pat dry the chicken and season with salt and pepper. Put flour in a plastic bag, add half the chicken, and shake to coat evenly. Heat half the oil in a heavy skillet over moderate heat until hot but not smoking. Add the floured chicken and cook, turning once, until the skin is golden brown, about 10 minutes. Transfer to a plate. Repeat with the other half of the chicken, flour and oil. Discard all but 2 tablespoons of oil from the skillet and add the onions and peppers. Cook over moderate heat, stirring occasionally, until the vegetables begin to brown, about 8 to 10 minutes. Add the garlic, and cook, stirring, one minute. Return the chicken skin-side up to the skillet. Stir together the vinegar, wine, red pepper flakes and rosemary and add to the skillet. Bring to a boil, turn down to a simmer, and cook, covered, until the chicken is cooked through, 30 to 40 minutes. Transfer chicken to a platter, cover and keep warm. Increase the heat under the pan to moderate, bring the sauce to a boil, and cook uncovered until reduced to one cup. Season with salt and pepper and serve over chickent.