Italy | Balsamic Vinegar | Chicken | Braise

Pollo Arrosto di Modena

(Italian roast chicken in balsamic marinade)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Chicken cut into pieces 3 1/2 to 4 lbs
Balsamic vinegar 1 cup
Garlic minced 1-2 cloves
Sage, fresh or dried shredded or crumbled 1 Tbsp or 2 tsp
Salt 2 tsp
Pepper 1 tsp
 
Olive oil 2-3 Tbsp

METHOD

Basic Steps:  Marinate → Sauté → Simmer
  1. In a large bowl, mix chicken pieces with vinegar, and seasonings. Let marinate 1 - 12 hours.
  2. Remove chicken from marinade, reserve marinade, and pat chicken dry. Season with salt and pepper.
  3. Heat oil in a large skillet or pot over medium-high heat. Sauté chicken in batches till browned on all sides, removing to a plate till all pieces are done.
  4. Turn heat to medium low and return all chicken to the skillet. Pour marinade over all. Bring to a simmer and cover tightly.
  5. Simmer on low heat for 40-50 minutes, turning pieces occasionally. If marinade boils down too much, add a little water.
  6. Remove chicken to a platter. Season sauce if needed and pour over chicken. Serve with bread and a salad.

VARIATIONS

  • Substitute rosemary for the sage.

NOTES

  • Modena is a city in the Italian province of Emilia-Romagna, and is famous as the origin of balsamic vinegar.