Chicken With Garlic And Bertolli Balsamic Vinegar Of Modena

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

1. Preheat oven to 425° F.
2. 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.
3. 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.