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caramel & cocoa

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Wednesday, August 1, 2012

Garlic and Balsamic Glazed Chicken

I was craving chicken legs and thighs. This slow roast recipe is incredibly easy and takes about 2 hours, most of the time is oven time.
10 pieces of chicken thighs/legs - skin on 
1 medium onion (roughly cut)
3 garlic cloves (crushed) 
olive oil (a glug)
white wine (a glug) 
salt & pepper
balsamic dressing (store bought or homemade)  (4 ounces)
basil (a handful) 

Balsamic Dressing: This is easily store bought - no shame it that. But if you don't have any on hand you can make your own variation by combining the following: 3.5 ounces Balsamic vinegar, 2 tablespoons of tomato paste (puree), 1 tablespoon of honey, 2 tablespoons of olive oil, 1 teaspoon of garlic puree, salt, black pepper.  Best to use a whizzer to combine. I don't have one and just shake rigorously in a glass jar until my bicep is exhausted.  

How to make chicken: 

1. Heat oven to 300 F (150 C / 130 if you are using a fan).

2. In a medium bowl combine a healthy glug of olive oil, a glug of white wine, balsamic dressing, garlic cloves, onion and basil leaves and mix with a spoon.  Set aside.

3. Place the chicken pieces in a roasting tin/oven dish. Chicken should be skin side up. Season the chicken with salt & pepper. Pour the above dressing over the chicken. 

4. Cover very tightly with foil and roast in oven at 300 F (150 C/130 C if using a fan) for 1 hour 45 minutes.

5. Increase heat to to 425 F ( 220 C/200C with fan). Uncover the chicken and let it brown in oven for 15-20 minutes. Make sure the liquid does not evaporate. If you are low on liquid add some stock. 

I served with brown rice and boiled peas.