
Prep Time | 15 Minutes |
---|---|
Cook Time | 120 Minutes |
Chicken With Garlic And Bertolli Balsamic Vinegar Of Modena
- Full-page view
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.