Pollo al Balsamico con Patate al Rosmarino

Pollo al Balsamico con Patate al Rosmarino ingredients

• 1.5 lbs Chicken Breasts
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1.5 lbs Fingerling Potatoes
• 2 sprigs Fresh Rosemary
• 0.5 tsp Garlic Powder
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 cup Balsamic Vinegar
• 1 tsp Brown Sugar (optional)
• 2 tbsp Fresh Parsley (for garnish)

How to make Pollo al Balsamico con Patate al Rosmarino

1. Preheat your oven to 400°F (200°C). Wash and pat dry 1.5 lbs of fingerling potatoes, then halve or quarter them into bite-sized pieces.
2. In a large bowl, toss the potatoes with 2 tbsp olive oil, 2 sprigs of fresh rosemary (leaves picked and roughly chopped), 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper until evenly coated.
3. Spread the seasoned potatoes in a single layer on a large baking sheet and roast in the preheated oven for 30-35 minutes, or until tender and lightly browned, flipping them once halfway through.
4. While the potatoes roast, pat dry 1.5 lbs of chicken breasts with paper towels. Season both sides evenly with 0.5 tsp salt and 0.25 tsp black pepper.
5. Heat 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, carefully add the chicken breasts to the skillet, ensuring not to overcrowd the pan.
6. Sear the chicken for 4-5 minutes per side, until a golden-brown crust forms. The chicken will not be fully cooked through at this point.
7. Remove the chicken from the skillet and set aside. In the same skillet, add 0.5 cup balsamic vinegar and 1 tsp optional brown sugar. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8. Reduce the balsamic vinegar for 5-7 minutes, stirring occasionally, until it thickens into a glaze that coats the back of a spoon. Be careful not to let it burn.
9. Return the seared chicken breasts to the skillet with the balsamic glaze. Spoon the glaze over the chicken, then transfer the skillet to the oven to finish cooking for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
10. Remove the chicken from the oven and let it rest in the skillet for 5 minutes before slicing, allowing the juices to redistribute for a more tender result.
11. Serve the sliced balsamic chicken immediately with the roasted rosemary potatoes, drizzling any remaining balsamic glaze from the skillet over the chicken and potatoes. Garnish with 2 tbsp fresh parsley before serving.

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