Chicken with Rosemary, Pancetta and Balsamic Vinegar
Just recently, I had to get rid of 30 years of Bon Appetit magazine issues; 30 non-stop years of one magazine. It was difficult but needed the space for Vino Luci inventory, so the time had come to follow the advice I’ve given my kids for the past couple of years, you know…if you haven’t touched it in a year, get rid of it. I made a point to find several of the recipes I love and will gradually add them to this site and I’m comforted by the fact that most of those years are now online.
This is a tried and true favorite; in a pinch, we manage with bacon which was the case this day. Seems it should not have to be said, but please don’t bother with dried rosemary, as a matter of fact, don’t buy it…there is nothing about it that resembles the real deal!
From RSVP, Bon Appétit, September 1997
The Golden Goat Cafe Med, Woodinville WA
Serves 2
Ingredients:
1 3 3/4-pound whole chicken, halved, backbone removed
6 1-ounce slices pancetta or 6 slices bacon
1 1/2 cups dry white wine
1/2 cup balsamic vinegar
3 tablespoons finely chopped garlic
2 teaspoons minced fresh rosemary
1/4 cup olive oil (preferably extra-virgin)
Fresh rosemary sprigs (optional)
Preparation
Preheat oven to 300°F. Place chicken halves skin side up in roasting pan. Place 3 slices pancetta atop each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes. Transfer chicken to baking sheet; tent with foil to keep warm.
Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
Meanwhile, broil chicken until pancetta and chicken are golden brown, about 6 minutes.
Transfer chicken to plates. Pour reduces pan juices over chicken. Garnish with rosemary sprigs, if desired.
Great served with Rosemary Couscous and a fresh salad or green vegetable.
