Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Chicken Savoy




Source of Recipe


chef2chef


List of Ingredients




4 bone-in chicken breasts, with skin left intact
balsamic vinegar
3 Tbsp. margarine
1 heaping Tbsp. bottled crushed garlic
salt, pepper and paprika

1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1/3 cup water
2 Tbsp. chopped fresh parsley



Recipe



Pre-heat oven to 375 degrees. Clean the chicken and cut away extraneous fat.
Liberally sprinkle chicken with balsamic vinegar on both sides and place on an elevated rack, skin side up, in a roasting pan.

Pour 1/4 cup of water in the bottom of the pan.

In a small skillet, melt the margarine (sorry butter lovers, but butter will separate in the oven and leave this dish an unpleasant mess) with the crushed garlic until you have a semi-thick, oozing garlic spread.

Spoon liberally over the chicken and season to taste with salt, pepper and paprika (for color).

Roast for 40 minutes. Remove chicken from the oven and raise the oven temperature to 400 degrees.

Take the cup of balsamic vinegar, red wine vinegar and water, and heat it in the microwave for 1 minute. Pour the mixture into the bottom of the roasting pan and
sprinkle the parsley on top of the chicken.

Return to oven, for 10 minutes (or until juices run clear when pierced at the thickest point).

Remove chicken to plates. Scrape up the juices in the bottom of the pan, pour into a large measuring cup (or something similar) and pour juices around each piece of chicken.