Balsamic Glazed Chicken (ATK)

• hidangan: 4

Bahan-bahan

2 tablespoons unsalted butter, softened

3 garlic cloves, minced

½ teaspoon minced fresh rosemary

Salt and pepper

4 bone-in, skin-on split chicken breasts (about 3 pounds)

¼ cup balsamic vinegar

2 tablespoons dark brown sugar

Arahan

1. Adjust bottom oven rack to lowest position (rack should be 13 inches from broiler element) and top rack to highest position (rack should be 5 inches from broiler element) and heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler-pan top.

2. Combine butter, garlic, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Pat chicken dry with paper towels and, using fingers, carefully loosen skin from meat. Spoon butter mixture under skin of each breast, then work butter evenly under skin. Season with salt and pepper and arrange chicken skin side down on broiler-pan top.

3. Broil on lower rack until just beginning to brown, 10 to 15 minutes. Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10 to 15 minutes. Move pan to upper rack and broil until skin is spotty brown and crisp, about 1 minute.

4. While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes. Brush vinegar glaze over cooked chicken. Serve.

Nota

To save time, simmer the balsamic vinegar mixture while the chicken is in the oven.

Cooks country 2007 February/ March