Sautéed chicken legs and thighs are simmered in a honeyed balsamic vinegar sauce until the liquid turns into a delectably thick, dark mahogany glaze.

Balsamic Glazed Chicken

6 broiler-fryer leg-thigh combinations, skinned, cut in 2 parts

Salt and ground black pepper to taste

1 tablespoon vegetable oil

3 garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/2 cut chicken stock or broth
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons thinly sliced green onion tops

1. Season chicken with salt and pepper.
2. In large frypan, place oil and heat to medium-high temperature. Add chicken and cook about 10 minutes or until slightly brown on all sides. Remove chicken from frypan and drain off any excess oil.
3. Add garlic to frypan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan.
4. Increase heat to medium-high temperature; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Return chicken to frypan; reduce heat to medium temperature. Cook, turning, about 30 minutes, or until liquid thickens and becomes a dark mahogany glaze and fork can be inserted in chicken with ease.
5. Remove chicken to heated platter, pour glaze over chicken and sprinkle with sliced green onion tops.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.