Balsamic Glazed Chicken
Ingredients
2 tablespoon unsalted butter, softened
3 cloves garlic, minced
1⁄2 teaspoon fresh rosemary, minced
Salt and pepper
4 bone-in, skin-on split chicken breasts (about 3 pounds)
1⁄4 cup balsamic vinegar
2 tablespoon brown sugar
Instructions
1. Adjust bottom oven rack to lowest position (rack should be 13 inches from broiler element) and top rack to highest position (rack should be 5 inches from broiler element) and heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler pan top.
2. Combine butter, garlic, rosemary, 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper in bowl. Pat chicken dry with paper towels and, using fingers, carefully loosen skin from meat. Spoon butter mixture under skin of each breast, then work butter evenly under skin. Season with salt and pepper and arrange chicken skin side down on broiler-pan top.
3. Broil on lower rack until just beginning to brown, 10 to 15 minutes. Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10 to 15 minutes. Move pan to upper rack and broil until skin is spotty brown and crisp, about 1 minute.
4. While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes. Brush vinegar glaze over cooked chicken. Serve.
Comments
I’m not usually a fan of dealing with bone-in chicken since I find it complicated to eat. However I saw this recipe in the 2007 Cook’s Country Annual and decided to give it a go since I’m on a balsamic vinegar kick. It smelled so fantastic while cooking that even Lance commented on it! The chicken was tender, moist, and tasty. I wish I had reduced the balsamic mixture a bit more than I did, but I’ll know for next time.
Shown here with Stir-Fried Sesame Broccoli.
Cook’s Country 2007