CHICKEN WITH BALSAMIC VINEGAR

Cut chicken into serving size pieces.

In a large glass bowl combine the vinegar, broth, garlic, basil, and bay leaf.  Mix well.  Add the chicken and make sure it all gets coated with the mixture.  Refrigerate for at least 1 hour or even overnight.

Remove the chicken from the bowl and place on paper towels.  Reserve the marinade.  Sprinkle the chicken with a little salt and freshly ground pepper.

Heat oil in a large skillet over medium-high heat and sauté the chicken until browned on all sides.  Add the reserved marinate and bring slowly to a boil.

Lower the heat to a simmer, cover and let it cook for about 30 minutes, turning the chicken occasionally.  Add water or broth a little at a time, if necessary, to keep the liquid from drying out.

When the chicken is done, remove from the skillet and place on a serving platter. Pour a little sauce over the top and pass the remaining sauce for topping as desired.

NOTE:  To stretch this dish I sometimes add sliced onions and/or mushrooms and increase the liquid slightly. This works well served with rice, polenta or spaetzle and a side salad. It’s a great company dish because it can be made slightly in advance and kept warm.

WILTED BRUSSELS SPROUTS SALAD

Warm Bacon Vinaigrette

A great way to get the family to eat sprouts!

Shred Brussels sprouts in food processor using the slicing blade. Cook bacon in a large non-stick pan until crisp. Transfer to a paper lined plate. Reserve 2 tablespoons of drippings.

Add shallots to pan, cook over medium heat for a few minutes. Deglaze pan with vinegar and whisk in the brown sugar and mustard. Taste and season to your taste with salt and pepper.

Add Brussels sprouts and bacon. Toss to wilt the sprouts occasionally for a few minutes and then serve.

BUON MANGIATA!