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Estancia Recipe

Balsamic Glazed Chicken with Roasted Root Vegetables

Ingredients

  • FOR THE BALSAMIC CHICKEN:
    • 3 cups Brussels sprouts, washed
    • 5 cups Yukon Gold, or fingerling potatoes, washed
    • 6 chicken thighs, bone-in with skin on
    • 2 Tbsp olive oil
    • 2 large red onions, peeled and cut into wedges
    • 4 cloves garlic, peeled and lightly crushed
    • 3-4 young rosemary sprigs
    • 4 Tbsp extra-virgin olive oil
    • ½ cup balsamic vinegar
    • Kosher salt
    • Freshly ground black pepper


  • FOR THE ROASTED ROOT VEGETABLES:
    • 3 cups multi-color baby heirloom carrots, peeled and cut into 1" chunks
    • 3 cups baby turnips, peeled and cut into 1" chunks
    • 1½ cups baby golden beets, peeled and cut into 1" chunks
    • 1½ cups chioggia beets, peeled and cut into 1" chunks
    • 4 Tbsp olive oil
    • 4 Tbsp balsamic vinegar
    • 2 cups beetroot leaves, washed
    • Kosher salt
    • Freshly ground black pepper

  • Serves 6

Directions

    FOR THE BALSAMIC CHICKEN: Preheat the oven to 375°F. Par-boil the sprouts and potatoes in a large saucepan of salted, boiling water until just tender to the tip of a knife, 7-8 minutes. Drain well and set aside to cool for a few minutes. Once cool enough to handle, cut the sprouts in half and the potatoes into quarters or small wedges. Heat a heavy-based frying pan over a moderate heat until hot. Rub the chicken thighs with olive oil and season generously with salt and pepper. Sear thighs in the hot pan until golden-brown all over, working in two batches to avoid overcrowding the pan. Remove the seared chicken to a plate. Toss the sprouts and potatoes with the red onion, garlic, rosemary, and some salt and pepper in a large roasting pan. Sit the seared chicken thighs on top and drizzle with extra-virgin olive oil and balsamic vinegar. Roast for 40-50 minutes until the chicken thighs are cooked through and deeply glazed.

    FOR THE ROASTED ROOT VEGETABLES:
    Toss the carrots, turnips, and beets with the olive oil, balsamic vinegar, and salt and pepper (to taste) in a large roasting pan. Cover loosely with aluminum foil. Place in the oven alongside the chicken and roast for 45-50 minutes, removing the foil after 20-25 minutes, until tender to the tip of a knife and lightly colored. Remove the chicken and root vegetables from the oven when ready. Leave to stand briefly before serving the chicken with the root vegetables.

Pair with:
Estancia Monterey County Pinot Noir