Recipe

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CHICKEN WITH GARLIC AND BERTOLLI BALSAMIC VINEGAR OF MODENA

  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 2 hour(s)
Ingredients:
1 2-1/2- to 3-lb. chicken, cut into serving pieces
2 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
1 cup chopped onions
3 cloves garlic
1/2 cup sliced carrots
1/2 cup sliced celery
2 can sliced mushrooms
1 Tbsp. Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
1 cup chicken broth
1/2 cup dry white wine
1 Tbsp. chopped fresh parsley
1 bay leaf
Directions:

  • Preheat oven to 425° F.
  • Heat Bertolli Extra Light Tasting Olive Oil in large skillet over medium-high heat. Season chicken with salt and pepper, if desired. Cook chicken on each side, working in batches, 5 minutes or until lightly brown. Remove chicken and place in 9 x 13 baking dish.
  • Add onion and garlic into same skillet and cook 3 minutes. Add carrots, celery and mushrooms and cook 5 minutes. Add Bertolli® Balsamic Vinegar of Modena, broth, wine, parsley and bay leaf and cook 2 minutes. Pour mixture over chicken. Bake for 1 hour or until an instant read thermometer reaches 165° F. Discard bay leaf before serving.