July 14, 2011

Balsamic & Champagne Chicken

Balsamic & Champagne Chicken
Serves 4

1 whole chicken, cut up, or 4 breasts, bone-in & skin on
1 sweet onion, roughly chopped
1 pint of grape or cherry tomatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup champagne vinegar
Juice of 1 small lemon
Grey Salt & Pepper
2 teaspoons fresh thyme, chopped
1/2 cup white wine
1 tablespoon chopped Italian parsley 

Preheat  oven to 350 degrees.  Add the chopped onions to the bottom of a roasting pan forming a nice layer, top with the tomatoes & season with salt, pepper and 1 teaspoon of thyme.  Place chicken over seasoned onions and tomatoes.  Mix together the oil, vinegars and lemon juice & drizzle over the chicken.  Season chicken with additional salt, pepper and thyme.  Bake for an hour and 10 - 15 minutes (or until juices run clear).  Place chicken on serving platter & tent.  Also place the tomatoes and onions in a serving dish, but reserve liquid in pan.  Place the pan over medium heat on the stove top and add white wine.  Increase heat and allow liquid to come to a roaring boil for about 7 to 10 minutes, make sure to scrape up all the bits on the bottom of the pan.  Spoon sauce over the chicken, sprinkle with chopped Italian parsley, and serve.

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