Main Dish
(Chicken/Poultry
)
Balsamic Chicken
Contributor: Scott
1 1/2 hrs
500 then 450
Roaster
Roasting bag
3
Tbl
butter
10
ounce
Mushrooms
Baby Portabella
1/2
cup
onions
diced
5-6
slices
onions
1
Tbl
olive oil
to taste
salt & pepper
2
tsp
Rosemary
1/2
tsp
thyme
1
Tbl
oregano
1
Tbl
basil
1/2
cup
Balsamic Vinegar
4
cloves
garlic
Jane s Crazy Salt
2
lb
chicken
whole
Thinly slice the mushrooms, reserving 6-8 mushrooms whole. In a large skillet melt 2 Tbl of butter and sauté
the mushrooms and 1/2 cup finely diced onions until lightly browned and any liquid they release has
evaporated, 8-10 minutes. Salt and pepper to taste. Grind 2 tsp rosemary, 1/2 tsp thyme, 1 Tbl oregano, 1
Tbl basil and add to skillet along with 1 Tbl olive oil. Stir and add 1/2 cup balsamic vinegar, continue to sauté
for 2-3 minutes. Transfer mixture to another bowl and let the mixture cool slightly. Melt the additional 1 Tbl
butter and sauté the whole mushrooms, onion slices and sliced garlic cloves until lightly browned. Allow to
cool slightly.
Rinse the chicken well inside and out and pat dry with paper towels. Coat the inside and outside of the
chicken with Jane s Crazy Salt. Using your fingers, carefully separate the skin from the chicken breast and
place the sautéed diced mushrooms, onions, herbs and balsamic vinegar mixture under the breast skin; be
careful not to tear the skin. Stuff the whole mushrooms, onion slices and garlic in the cavity and place chicken
in roasting bag. Pour remaining balsamic vinegar mixture over chicken and into bag.
Roast the chicken on the lowest oven rack at 500 F for 15 minutes. Reduce the heat to 450 F and roast for
an additional 75 - 90 minutes or until a thermometer in the thickest part of the thigh reads 185 F.
Edition: 4