A Piece of Cake
By Pat O’Keefe
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My perfect recipe-a complete dish baked in the oven with a tasty simple sauce and fresh herbs. I came across this recipe recently, tweaked it more to my taste and I think it is a winner. The original recipe called for a whole chicken cut into ten pieces, I prefer to use chicken thighs. Yes, they do have more fat but that means more flavors. I use the equivalent of three pounds of chicken which works well to serve 4-6. This recipe doubles easily. I find starting the chicken piece upside down first cooks them well without running the risk of burning the skin side. I have made the addition of the quartered sweet red onions which bring another depth to the simple dish.
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Balsamic Rosemary Chicken
3-4 pounds chicken pieces
(I use 6 chicken thighs)
1/4-cup EACH, Balsamic Vinegar, Honey, Soy Sauce and chopped fresh Rosemary
4-medium sweet red onions, peeled and quartered
Preheat oven to 400º Place chicken pieces in a 9x13/ low casserole. Mix sauce ingredients and pour over chicken, add quartered onions and toss ingredients to coat with sauce. Make sure all the chicken pieces are skin down. Bake for 30 minutes, turn chicken pieces skin side up and bake an additional 15 minutes or until chicken (thighs) register 165º. This dish reheats well and can be made in advance.
I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!
