Reply #13: parmesan chicken with balsamic sauce

[cmf]

I stole this from one of those cooking mags. Can't remember which one. Goes great with creamy polenta.

Parmesan chicken with balsamic sauce

One 3-pound chicken, cut into 8 pieces
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced oregano
2 garlic cloves, minced
Salt and freshly ground pepper
1 cup chicken stock or canned low-sodium broth
1/2 cup balsamic vinegar
2 tablespoons cold unsalted butter

1. Preheat the oven to 400°. In a large bowl, toss the chicken pieces with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken pieces, skin side up, on a large rimmed baking sheet (I prefer to use a roasting rack, otherwise the chicken "fries" in the oil) and season with salt and pepper. Bake for about 45 minutes, or until lightly browned and just cooked through.

2. Meanwhile, in a small saucepan, combine the chicken stock and vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.

Edited to add more info