Balsamic Glazed Chicken

Recipe Ingredients

6		Legs - chicken, whole (large) (thigh/drumstick)
1 tablespoon	15ml	Oil - olive
1 tablespoon	15ml	Onion - thinly sliced (medium)
1		Red pepper - cut in 3/4-inch strips
1		Green pepper - cut in 3/4-inch strips
1		Yellow pepper - cut in 3/4-inch strips
2		Garlic - cloves, minced (large)
14 1/2 oz	411g	Tomatoes - stewed
1/4 cup	59ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Pepper - red (hot), flakes
1/4 cup	59ml	Olives - green, sliced
1/4 cup	59ml	Olives - black, sliced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 cup	59ml	Nuts - pine, toasted
		Basil - sprigs

Recipe Instructions

In a non-stick 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.

Source:
Cook: Gilda S. Lester, Chadds Ford, Pennsylvania "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

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