Balsamic Glazed Chicken With Radicchio
4 tablespoons chopped fresh rosemary leaves,
Salt and ground black pepper,
4 tablespoons olive oil,
4 bone-in chicken breasts (about 2 pounds),
1 large red onion, thickly sliced,
3/4 cup red wine,
1/2 cup balsamic vinegar,
1/4 cup water,
2 heads radicchio, cut in quarters, keeping stem intact
- Stir garlic, rosemary, salt, black pepper, and 3 tablespoons olive oil in bowl. Rub chicken with garlic mixture. Let stand 20 minutes.
- Place chicken into pot, skin side down. Set to STOVETOP HIGH. Cook uncovered 5 minutes or until browned. Remove chicken from pot.
- Add onion to pot. Place roasting rack into pot and place chicken on rack. Pour wine, vinegar, and water over chicken. Set OVEN to 375°F for 40 minutes. Cover and cook until chicken is cooked through.
- Remove chicken from pot, cover, and keep warm. Add radicchio to onion mixture. Cover and cook 4 minutes or until radicchio is tender. Serve sauce and radicchio over chicken.