mrscapiii
11-10-2005, 02:03 PM
was absolutely awesome. Sometimes you get lucky, eh? It was seriously good, so I'll share. :D
I kind of made this up as I went along, so I will type it in the same stream of conciousness way that I cooked it. I started with one of those mega-packs of chicken leg quarters and no idea what to do with it. I seasoned them with kosher salt and pepper, and browned them in a mix of olive oil and butter. I removed them from the pan and threw in a sliced onion and carmelized it on low for about 20 minutes. I threw in some minced garlic for a few seconds then added the onions to a large roasting pan where the chicken was now residing. Hmmm..what to do next. I deglazed the pan with a little white wine, then added about 1 1/2 cups of chicken broth and not quite 1/2 cup of balsamic vinegar. I let that reduce for a bit, then threw in a handful of chopped sun-dried tomatoes. The red stood out, so I threw in a handful of chopped roasted red peppers. Thinking I now might need to balance the red, some parsley was added. Beware: it ended up turning black and did not serve it's purpose of balancing the red. When I make this again, and I definitely will, the parsley will go in much later. Then I poured my broth/balsamic/red stuff concoction over the chicken/onion/garlic concoction in the roasting pan. I covered the pan and put it in the oven on 300 for like the rest of the day. O. M. G. was this stuff ever good!!
I kind of made this up as I went along, so I will type it in the same stream of conciousness way that I cooked it. I started with one of those mega-packs of chicken leg quarters and no idea what to do with it. I seasoned them with kosher salt and pepper, and browned them in a mix of olive oil and butter. I removed them from the pan and threw in a sliced onion and carmelized it on low for about 20 minutes. I threw in some minced garlic for a few seconds then added the onions to a large roasting pan where the chicken was now residing. Hmmm..what to do next. I deglazed the pan with a little white wine, then added about 1 1/2 cups of chicken broth and not quite 1/2 cup of balsamic vinegar. I let that reduce for a bit, then threw in a handful of chopped sun-dried tomatoes. The red stood out, so I threw in a handful of chopped roasted red peppers. Thinking I now might need to balance the red, some parsley was added. Beware: it ended up turning black and did not serve it's purpose of balancing the red. When I make this again, and I definitely will, the parsley will go in much later. Then I poured my broth/balsamic/red stuff concoction over the chicken/onion/garlic concoction in the roasting pan. I covered the pan and put it in the oven on 300 for like the rest of the day. O. M. G. was this stuff ever good!!