2 lbs chicken pieces (your choice), bone in, skin removed
1 cup good balsamic vinegar
1/2 cup good olive oil
1 1/2 to 2 cups water (depending how tangy you want it)
1 Tbsp mixed dried herbs (suggest rosemary, oregano, thyme, basil, sage, cumin)
1 tsp salt
1/2 tsp black pepper
1 medium sweet onion, diced
1 garlic clove, grated
8 oz prunes, rough chopped
cooked brown rice for serving.
Preheat oven to 400 degrees. Arrange the chicken pieces in a baking dish.
In a large bowl, whisk together the next 6 ingredients, then stir in the onion, garlic, and prunes, mixing until well combined.
Pour the liquid mixture over the chicken, lifting the chicken pieces so some of the mixture flows underneath the chicken.
Cover the dish with aluminum foil and bake at 400 degrees for 15 minutes, then turn oven down to 325 degrees and continue baking for 30 minutes or until chicken is cooked through.
Serve by spooning prunes and sauce over brown rice with chicken pieces alongside.
Serves 4 to 6.
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