BAKED CHICKEN WITH BALSAMIC REDUCTION
- 4 leg quarters
- poultry seasoning
- adobo seasoning
- salt and pepper
- 1 cup Balsamic vinegar
- 4 teaspoons honey
- 2 teaspoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Meanwhile, in a sauce pan, whisk together Balsamic vinegar, honey, garlic, Worcestershire, salt, and pepper. Bring to a boil, careful not to let it boil over. Once it comes to a boil, lower heat to keep sauce at a gentle boil for about 30-45 minutes, stirring occasionally. If your sauce is rising to the top of the pan, your heat is too high. You want to get your sauce to be like molasses - thick but drizzleable (which is not a word).
You could serve the chicken with the sauce on the side, drizzle it over the chicken, or drizzle it over the plate and place your chicken atop it.
Served here with a garlic-herb polenta and steamed cauliflower. (My attempt at better plating! It's a work in progress -jen)