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Estancia Recipe
Balsamic Glazed Chicken with Roasted Root Vegetables
Ingredients
FOR THE BALSAMIC CHICKEN:
FOR THE ROASTED ROOT VEGETABLES:
Serves 6
- 3 cups Brussels sprouts, washed
- 5 cups yellow potato, or fingerling potatoes, washed
- 6 chicken thighs, bone-in with skin on
- 2 Tbsp olive oil
- 2 large red onions, peeled and cut into wedges
- 4 cloves garlic, peeled and lightly crushed
- 3-4 young rosemary sprigs
- 4 Tbsp extra-virgin olive oil
- ½ cup balsamic vinegar
- Kosher salt
- Freshly ground black pepper
FOR THE ROASTED ROOT VEGETABLES:
- 3 cups multi-color baby heirloom carrots, peeled and cut into 1" chunks
- 3 cups baby turnips, peeled and cut into 1" chunks
- 1½ cups baby golden beets, peeled and cut into 1" chunks
- 1½ cups chioggia beets, peeled and cut into 1" chunks
- 4 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- 2 cups beetroot leaves, washed
- Kosher salt
- Freshly ground black pepper
Serves 6
Directions
FOR THE BALSAMIC CHICKEN:
Preheat the oven to 375°F. Par-boil the sprouts and potatoes in a large saucepan of salted, boiling water until just tender to the tip of a knife, 7-8 minutes. Drain well and set aside to cool for a few minutes. Once cool enough to handle, cut the sprouts in half and the potatoes into quarters or small wedges. Heat a heavy-based frying pan over a moderate heat until hot. Rub the chicken thighs with olive oil and season generously with salt and pepper. Sear thighs in the hot pan until golden-brown all over, working in two batches to avoid overcrowding the pan. Remove the seared chicken to a plate. Toss the sprouts and potatoes with the red onion, garlic, rosemary, and some salt and pepper in a large roasting pan. Sit the seared chicken thighs on top and drizzle with extra-virgin olive oil and balsamic vinegar. Roast for 40-50 minutes until the chicken thighs are cooked through and deeply glazed.
FOR THE ROASTED ROOT VEGETABLES:
Toss the carrots, turnips, and beets with the olive oil, balsamic vinegar, and salt and pepper (to taste) in a large roasting pan. Cover loosely with aluminum foil. Place in the oven alongside the chicken and roast for 45-50 minutes, removing the foil after 20-25 minutes, until tender to the tip of a knife and lightly colored. Remove the chicken and root vegetables from the oven when ready. Leave to stand briefly before serving the chicken with the root vegetables.
Preheat the oven to 375°F. Par-boil the sprouts and potatoes in a large saucepan of salted, boiling water until just tender to the tip of a knife, 7-8 minutes. Drain well and set aside to cool for a few minutes. Once cool enough to handle, cut the sprouts in half and the potatoes into quarters or small wedges. Heat a heavy-based frying pan over a moderate heat until hot. Rub the chicken thighs with olive oil and season generously with salt and pepper. Sear thighs in the hot pan until golden-brown all over, working in two batches to avoid overcrowding the pan. Remove the seared chicken to a plate. Toss the sprouts and potatoes with the red onion, garlic, rosemary, and some salt and pepper in a large roasting pan. Sit the seared chicken thighs on top and drizzle with extra-virgin olive oil and balsamic vinegar. Roast for 40-50 minutes until the chicken thighs are cooked through and deeply glazed.
FOR THE ROASTED ROOT VEGETABLES:
Toss the carrots, turnips, and beets with the olive oil, balsamic vinegar, and salt and pepper (to taste) in a large roasting pan. Cover loosely with aluminum foil. Place in the oven alongside the chicken and roast for 45-50 minutes, removing the foil after 20-25 minutes, until tender to the tip of a knife and lightly colored. Remove the chicken and root vegetables from the oven when ready. Leave to stand briefly before serving the chicken with the root vegetables.
Pair with:
Estancia Monterey County Pinot Noir
Estancia Monterey County Pinot Noir