Chicken With Rosemary, Pancetta And Balsamic Vinegar Recipe
Servings: 2
Ingredients
- 1 whl chicken - (abt 3 3/4 lbs) halved, and backbone removed
- 6 slc pancetta - (1 ounce ea)
- 1 1/2 c. dry white wine
- 1/2 c. balsamic vinegar
- 3 Tbsp. finely-minced garlic
- 2 tsp chopped fresh rosemary
- 1/4 c. extra virgin olive oil (preferably extra-virgin) Fresh rosemary sprigs (optional)
Directions
- Preheat oven to 300 degrees. 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 extra virgin olive oil. Cover and bake till chicken is cooked through, about 1 hour 45 min. Transfer chicken to baking sheet; tent with foil to keep hot.
- Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices till reduced to 1 c., about 25 min.
- Meanwhile, broil chicken till pancetta and chicken are golden, about 6 min.
- Transfer chicken to plates. Pour reduced pan juices over chicken. Garnish with rosemary sprigs, if you like.
- This recipe yields 2 servings.
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