1/2 c  Olive oil
1/3 c  Balsamic vinegar
2 lg Onions, peeled, w/their root
Ends on -- quartered
1 lb Small
And halved
Salt and freshly ground
Pepper
4    Whole chicken breasts
W/bone/skin, split -- about
1 lb Each
(I use thigh and leg
Combination)
4    Whole garlic cloves --
Peeled
Red  potatoes -- scrubbed

1. Preheat oven to 400F. Mix 3 tbsp, olive oil and 2 tbsp. balsamic vinegar
in a small baking dish and add the onions. Toss the onions gently to coat.
Bake until the onions are lightly golden, 20-25 minutes. Stir once or
twice during cooking. Remove from heat and set aside. 2. Season chicken
with salt and pepper on both sides. Heat 2 tbsp. of the remaining oil in a
large ovenproof skillet over medium-high heat. When oil is very hot, add
chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn
the chicken and brown the other side, 2-3 minutes. Add reserved onions,
potatoes, garlic, remaining olive oil and vinegar to the skillet, mix well.
3. Place the skillet in the 400f oven, Bake 20-25 minutes or until the
chicken is cooked all the way through and the potatoes and onions are
golden brown and glazed. Stir potatoes and onions a few times during
cooking and baste chicken with pan juices and a bit of additional vinegar.
Serves 4.

Prepare ahead Through step 1, several hrs. or day ahead. Cover and
refrigerate. Steps 2 and 3, one half hour ahead. Reheat just before
serving.

MSBello

05/27