CHICKEN WITH ROSEMARY, PANCETTA AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 300°F. Place chicken halves skin side up in roasting pan. Place 3 slices pancetta atop each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes. Transfer chicken to baking sheet; tent with foil to keep warm.
- Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
- Meanwhile, broil chicken until pancetta and chicken are golden brown, about 6 minutes.
- Transfer chicken to plates. Pour reduces pan juices over chicken. Garnish with rosemary sprigs, if desired.
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koiralaphant youthclub
[email protected]I followed the recipe exactly and the chicken came out dry. I'm not sure what went wrong.
Md Shamim hossain
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Oliver Handy
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The chicken is always moist and flavorful, and the sauce is delicious. I highly recommend this recipe.
SANDILE MSIMANG
[email protected]I made this dish last night and it was amazing! The chicken was so tender and flavorful, and the sauce was to die for. I will definitely be making this again.
ugonna cynthia
[email protected]This was a delicious and easy recipe to follow. I used boneless, skinless chicken breasts and cooked them for about 15 minutes per side. The chicken was juicy and flavorful, and the rosemary, pancetta, and balsamic vinegar added a lovely depth of fla