Pollo di Modena

This simple recipe puts the deep, rich, sweet flavor of balsamic vinegar to good use. The marinade not only flavors the chicken pieces but tenderizes them as well. Balsamic vinegar was first made in the city of Modena in the region of Emilia-Romagna.

4 to 6 servings

• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Balsamic vinegar -- 1 cup
• Garlic, minced -- 1-2 cloves
• Fresh sage, shredded -- 1 tablespoon
• Salt -- 2 teaspoons
• Pepper -- 1 teaspoons
• Olive oil -- 2-3 teaspoons

Method

1. In a large, non-reactive bowl, mix together the chicken, vinegar, garlic and sage. Refrigerate and marinate for at least 1 hours, preferably up to 8 hours.
2. Remove the chicken from the marinade, reserving the marinade, and pat the chicken dry. Season the chicken with salt and pepper.
3. Heat the oil in a large pot over medium-high flame. Sauté the chicken in batches until browned on all sides and removing to a plate.
4. Reduce heat to medium-low and return all the chicken to the pot. Pour in the reserved marinade and bring to simmer. Reduce heat to low, cover tightly and simmer for 40-50 minutes, turning the pieces occasionally. Add a little water if necessary to keep the marinade from drying out.
5. Remove the chicken to a serving platter. Adjust the seasoning of the sauce and pour it over chicken. Serve with good bread and a salad.

Variations

• Substitute rosemary for the sage. Add mushrooms to simmer with the chicken.