1. Preheat oven to 400F. Mix 3 tbsp, olive oil and 2 tbsp. balsamic vinegar in a small baking dish and add the onions. Toss the onions gently to coat. Bake until the onions are lightly golden, 20-25 minutes. Stir once or twice during cooking. Remove from heat and set aside. 2. Season chicken with salt and pepper on both sides. Heat 2 tbsp. of the remaining oil in a large ovenproof skillet over medium-high heat. When oil is very hot, add chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn the chicken and brown the other side, 2-3 minutes. Add reserved onions, potatoes, garlic, remaining olive oil and vinegar to the skillet, mix well. 3. Place the skillet in the 400f oven, Bake 20-25 minutes or until the chicken is cooked all the way through and the potatoes and onions are golden brown and glazed. Stir potatoes and onions a few times during cooking and baste chicken with pan juices and a bit of additional vinegar. Serves 4. Prepare ahead Through step 1, several hrs. or day ahead. Cover and refrigerate. Steps 2 and 3, one half hour ahead. Reheat just before serving. Recipe By : MSBello From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (2625g)|
|Recipe Makes: 1|
|Calories from Fat: 1738 (50%)|
|Amt Per Serving||% DV|
|Total Fat 193.1g||258 %|
|Saturated Fat 51.5g||258 %|
|Monounsaturated Fat 88.2g|
|Polyunsanturated Fat 38.1g|
|Cholesterol 1146.9mg||353 %|
|Sodium 1153mg||40 %|
|Potassium 4479.9mg||118 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 33.6g|
|Protein 377.9g||540 %|
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Calories per serving: 3495
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