This is a simple but tasty chicken bake. The balsamic really adds something extra to the dish.
If you do not know how to break down a chicken or can`t be bothered, use chicken legs. I would not recommend using boneless chicken breast filets because they tend to dry out very easily. You can serve the dish as is with a chunck of bread or with potato puree and vegetables.
If you do not know how to break down a chicken or can`t be bothered, use chicken legs. I would not recommend using boneless chicken breast filets because they tend to dry out very easily. You can serve the dish as is with a chunck of bread or with potato puree and vegetables.
Balsamic chicken
4 servings
10 small shallots
5 garlic cloves
2 tbsp fresh thyme leaves
1/2 tsp fennel seeds
1/4 cup minus 1 tbsp balsamic vinegar
1/4 cup chicken stock
2 tbsp olive oil
3 tsp brown sugar
1 whole chicken (1.5 kg/3 lbs)
1 red bell pepper
1 yellow bell pepper
1/2 lemon
Preheat oven to 200°C(400F). Peel the onions and garlic. Smash garlic cloves with a knive and leave whole. Chop thymes leaves. Cut the bell peppers into strips and the lemon into wedges. Cut chicken into 2 legs and 2 breasts on the bone and season with salt, pepper and fennel seeds. Whisk vinegar, stock, oil and sugar in a in a small bowl until sugar has dissolved. Arrange chicken, bell peppers, garlic, thyme leaves shalotts and lemon in a ovenproof roasting dish.
Pour over the sauce into a Bake for about 45-50 minutes until the chicken is cooked through. Baste with the sauce from time to time.
4 servings
10 small shallots
5 garlic cloves
2 tbsp fresh thyme leaves
1/2 tsp fennel seeds
1/4 cup minus 1 tbsp balsamic vinegar
1/4 cup chicken stock
2 tbsp olive oil
3 tsp brown sugar
1 whole chicken (1.5 kg/3 lbs)
1 red bell pepper
1 yellow bell pepper
1/2 lemon
Preheat oven to 200°C(400F). Peel the onions and garlic. Smash garlic cloves with a knive and leave whole. Chop thymes leaves. Cut the bell peppers into strips and the lemon into wedges. Cut chicken into 2 legs and 2 breasts on the bone and season with salt, pepper and fennel seeds. Whisk vinegar, stock, oil and sugar in a in a small bowl until sugar has dissolved. Arrange chicken, bell peppers, garlic, thyme leaves shalotts and lemon in a ovenproof roasting dish.
Pour over the sauce into a Bake for about 45-50 minutes until the chicken is cooked through. Baste with the sauce from time to time.
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