Title: Balsamic Glazed Chicken
Categories: Poultry Blank
Yield: 6 Servings

6	lg	Legs, chicken, whole - (thigh/drumstick)
1	tb	Oil, olive
1	md	Onion, thinly sliced
1		Pepper, red - cut in 3/4-inch strips
1		Pepper, green - cut in 3/4-inch strips
1		Pepper, yellow - cut in 3/4-inch strips
2	lg	Garlic, cloves, minced
14 1/2	oz	Tomatoes, stewed
1/4	c	Vinegar, balsamic
1/4	ts	Pepper, red, flakes
1/4	c	Olives, green, sliced
1/4	c	Olives, black, sliced
1/2	ts	Salt
1/4	ts	Pepper
1/4	c	Nuts, pine, toasted
		Basil, sprigs

In a non-stick fry pan, heat the oil over medium heat. Add chicken; cover and cook, turning, for about 10 minutes until the pieces are brown on all sides. Remove the chicken from the pan; set aside.

To the drippings in the pan, add onion, peppers, and garlic; cook stirring about 5 minutes or until slightly tender.

Add tomatoes, vinegar and red pepper flakes. Heat mixture to boiling; reduce heat and simmer until mixture is slightly thick (about five minutes).

Stir in the olives, salt and pepper. Return chicken to the pan; spoon sauce over chicken and cook about 20 minutes or until the chicken is glazed and fork tender.

Arrange the chicken on a serving platter. Spoon the vegetable mixture over the chicken. Sprinkle with pine nuts. Garnish with Basil sprigs.

Cook: Gilda S. Lester, Chadds Ford, Pennsylvania

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

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