Balsamico Roast Chicken And Potatoes Pollo Arrosto Recipes

BALSAMICO ROAST CHICKEN AND POTATOES (POLLO ARROSTO)

Steps:

• November 1999. made with whole chicken breasts (double recipe). Cooking time was just about right, although the potatoes did not brown very much. Used Trader Joe's balsamic vinegar. Might try a better grade next time. Used bacon, cooked to render most of the fat. Quite good and very easy. To make herb mix: By hand or possibly in food processor, mince together onion, garlic, herbs and pancetta. Blend in 2 tsp. balsamic vinegar, oil, salt and pepper to taste. To season chicken: Cut out chicken's backbone. Open chicken flat, skin side up. (Note: You could ask butcher to do this step. Or possibly you could roast bird whole. The cooking time will be different; check doneness with meat thermometer.) Using palm, firmly press down on breast area to flatten. Stuff most of herb mix under skin of thigh, leg and breast areas. Rub remaining herb mix over rest of chicken. Place bird skin side up on large shallow pan (a broiler pan or possibly jellyroll pan). Season chicken in refrigerator for several hrs or possibly overnight if possible. To roast chicken: Preheat oven to 400 degrees. Scatter potatoes around chicken. Sprinkle potatoes and chicken with salt and pepper. Roast for 20 min. Add in 1/2 c. wine. Roast for 70 min, or possibly till thigh reaches about 175 degrees on instant-read thermometer. (Note: Baste potatoes and chicken frequently with pan juices, turning potatoes often to brown proportionately and prevent them from sticking. Add in more wine if the pan is dry. Turn over chicken two-thirds of the way through cooking for even browning.) If after 60 min, chicken isn't browning, raise heat to 500 degrees to finish cooking. (Or possibly wait till it is done and run it under the broiler for 5 min to crisp skin.) To serve: Let chicken rest for 5 - 10 min at room temperature. Present on warmed platter along with potatoes, sprinkling everything with remaining balsamic. Garnish with bouquets of parsley or possibly fresh thyme. SHOPPING TIP: Commercial balsamic vinegars, suitable for sauces, salads and marinades, can be enriched with a generous healthy pinch of dark brown sugar per Tbsp. of vinegar. Some brands which Kasper prefers are Malpighi, Cavalli, Giusti, La Casa del Balsamico, Due Frati, La Vecchia Dispensa and Manicardi. Precious artisan-made balsamic vinegars are drizzled over finished dishes in small amounts. Look for the word "tradizionale" on the label, she advises, and for these brands: Biancardi, Carandini, Cavalli, Delizia Estense, Leonardi, Malpighi and Pedroni. Description: ""Do try this dish," Kasper says, "it's one of those easy, one-pan dinners you'll make again and again." Makes 4 or possibly 5 servings."

BALSAMICO ROAST CHICKEN AND POTATOES

Steps:

• Preheat oven to 400°F.
• Mince onion, garlic, herbs, and pancetta together. Add 2 tsp balsamic vinegar, and oil.
• Quarter the chicken. Flatten as much as possible. Stuff most of the herb mixture under the skin. Toss potatoes with remaining herb mixture.
• Place the bird skin side up in large flat roasting pan. Scatter potatoes around it. Sprinkle everything with salt and pepper.
• Roast 20 minutes, then pour in 1/2 cup wine. Roast another 70 minutes or so, until the thigh reaches about 175°F on an instant-read thermometer. Baste the potatoes and chicken frequently with the pan juices. Add more wine if the pan becomes dry.
• If after an hour of roasting, the chicken isn't browning, raise the oven temp to 500°F for a few minutes to crisp the skin.
• Let stand 5-10 minutes at room temperature Present on a warmed platter with the potatoes, sprinkling everything with the remaining balsamic vinegar.

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
• Mix parsley and garlic together in a small bowl.
• Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
• Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
• Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.