While thumbing through her mother's recipes, store owner Anne discovered that a childhood supper staple, with its straightforward name, took home third place in a local chicken cooking contest--a major prize! All jokes aside, this dish is a definite winner when it comes to convenience and flavor. It's delicious weeknight staple, just perfect with a side of polenta, pasta or bread for sopping up the delicious, syrupy glaze.
Ingredients:
1 whole chicken (or the equivalent), cut in pieces (we used six thighs)
salt and pepper
1/4 cup Oregano Extra Virgin Olive Oil
1 onion sliced
1 bell pepper sliced
2 tsp Roasted Garlic Granules
1 tsp Ground Oregano
2 Tbl brown sugar
2 Tbl prepared mustard
1 tsp salt
1/2 tsp ground black pepper
1 8-oz can tomato sauce
1 cup water
2 Tbl Worcestershire sauce
1/4 cup Premium 18 Year Balsamic Vinegar
Directions:
Preheat oven to 375 degrees. Heat a dutch stovetop over over medium-high heat. Season the chicken on all sides with salt & pepper. Add Oregano Extra Virgin Olive Oil to the pan. Brown the chicken, working in batches. Move the chicken to a plate after all pieces are browned. Turn off burner. In a bowl, combine all other ingredients. Pour them into the pan and stir a bit to deglaze any browned bits. Arrange the chicken on top of the sauce, skin side up. Cover and place in the oven. Bake for 30 minutes. Remove the lid and allow to continue to cook until the chicken is cooked through--about an additional 15 minutes. There should be no visible pink and the juices should run clear. The uncovered cooking time also serves to reduce the liquid a bit. You want the sugars from the sauce ingredients--the brown sugar, 18 Year Balsamic and onions--to thicken and form a syrupy glaze. Serve with pasta, polenta or warm bread.
