Recipe: Balsamic Chicken Bake

Balsamic-Chicken-Bake-2.jpg


by Carol Green on December 16, 2013 in Carol Green, Family Nutrition

Prunes, garlic and balsamic vinegar? An unusual combination of ingredients, but when cooked together with chicken, they create a delectable sweet and sour, savory flavor. This is a family “pleaser” and a great do-ahead recipe.

Servings: 4

Prep time: 15 minutes

Active time: 1 hour 15 minutes

Ingredients:

4      Chicken Legs
8      peeled and finely chopped cloves garlic
2      tsp. dried oregano
½     Cup Balsamic Vinegar

2      tsp Lemon Zest

2      Tbsp. Lemon Juice
2      Tbsp. olive oil
1/2    cup Pitted Prunes
2      Tbsp. Sucanat Sugar
¼     cup White Wine

1      cup Chicken Broth

1      tsp Sea Salt
2      Tbsp. fresh Italian Parsley or Cilantro, to garnish

 

  • In a large bowl combine all the ingredients except the sugar and garnish. Add the chicken pieces and coat completely with the marinade.

  • Cover and let marinate, refrigerated, several hours or overnight.

  • Preheat oven to 350°F

  • Arrange chicken in a single layer in a large casserole dish and spoon marinade over it evenly.

  • Sprinkle chicken pieces with sucanat sugar.

  • Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

  • With a slotted spoon, transfer chicken to a serving platter. Add some of the pan juices and sprinkle generously with chopped parsley or cilantro.

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