Baked Chicken with Balsamic Reduction

This recipe is one I decided to dedicate to our friend who recently had a baby and a birthday (you know who you are, Eric).  It's a quick, easy, and a deceptively fancy tasting dish (just like Eric! -jen).  The leg quarters could be substituted with any cut of chicken (and the sauce is awesome on pork as well so use what ya got).  The polenta could be rice, or pasta, or mashed potatoes so the main thrust of this post is the chicken and the sauce.  The cooking time is about 45 minutes for the chicken and the sauce reduces down during that time period so it's not hard to pull off at all.  I had to listen to The Descendents song "Sour Grapes", of course, because they kick ass.  Balsamic vinegar...sour grapes...though unlike the song lyrics, this sauce leaves anything but a "bad taste". -justin

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

Preheat oven to 350 F.  Season both sides of the chicken with a light dusting of poultry seasoning, adobo seasoning, salt and pepper.  Cook in shallow baking sheet at 350 F for 45 minutes.

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)