Balsamic Glazed Chicken
68
Ingredients
| 6 | large |
chicken legs
thigh attatched |
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
thinly sliced |
|
| 1 | each |
sweet red bell peppers
cut in 3/4inch strips |
|
| 1 | each |
green bell peppers
cut in 3/4inch strips |
|
| 1 | each |
sweet yellow bell peppers
cut in 3/4inch strips |
|
| 2 | large |
garlic cloves
minced |
* |
| 14 ½ | ounces |
tomatoes
stewed |
|
| ¼ | cup |
vinegar
balsamic |
|
| ¼ | teaspoon |
red pepper flakes
|
* |
| ¼ | cup |
olives
green, sliced |
* |
| ¼ | cup |
olives
black, sliced |
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| ¼ | cup |
pine nuts
toasted |
|
| 1 | x |
basil
sprigs, to garnish |
* |
Directions
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.
Nutrition Facts
Serving Size 241g (8.5 oz)
