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Title: Roasted Chicken Breast W/Roasted Onions, Potatoes And Balsam
Yield: 1 Servings

Ingredients

    1/2 c  olive oil
    1/3 c  balsamic vinegar
      2 lg onions, peeled, w/their root
      1    ends on -- quartered
      1 lb small
      1    and halved
      1    salt and freshly ground
      1    pepper
      4    whole chicken breasts
      1    w/bone/skin, split -- about
      1 lb each
      1    (i use thigh and leg
      1    combination)
      4    whole garlic cloves --
      1    peeled
      1    red  potatoes -- scrubbed

Instructions

1. Preheat oven to 400F. Mix 3 tbsp, olive oil and 2 tbsp. balsamic vinegar
in a small baking dish and add the onions. Toss the onions gently to coat.
Bake until the onions are lightly golden, 20-25 minutes. Stir once or
twice during cooking. Remove from heat and set aside. 2. Season chicken
with salt and pepper on both sides. Heat 2 tbsp. of the remaining oil in a
large ovenproof skillet over medium-high heat. When oil is very hot, add
chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn
the chicken and brown the other side, 2-3 minutes. Add reserved onions,
potatoes, garlic, remaining olive oil and vinegar to the skillet, mix well.
3. Place the skillet in the 400f oven, Bake 20-25 minutes or until the
chicken is cooked all the way through and the potatoes and onions are
golden brown and glazed. Stir potatoes and onions a few times during
cooking and baste chicken with pan juices and a bit of additional vinegar.
Serves 4.

Prepare ahead Through step 1, several hrs. or day ahead. Cover and
refrigerate. Steps 2 and 3, one half hour ahead. Reheat just before
serving.

Recipe By : MSBello

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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