6 chicken legs 1/2 cup balsamic vinegar 2 cups fat free or low fat chicken broth 2 Tbs olive oil 1 medium onion, chopped 4 garlic cloves, chopped 6 large black olives, chopped (optional) 2 Tbs dijon mustard 2 Tbs butter or margarine
Preheat oven to 350 degrees. Heat oil in pan over med low heat. add onions and cook until almost carmelized. add garlic and cook 1 minute longer. Add chicken legs and lightly brown all sides. Add chicken legs and onion/garlic mixture to lightly greased 9x13 inch casserole dish. Drizzle with a small amount of chicken stock and balsamic vinegar. Cover tightly and place in oven. Add remaining chicken stock and vinegar to pan and deglaze remaining onion/garlic/chicken bits. Bring mixture to a boil and reduce 50%. When mixture is reduced, add butter and dijon mustard, whisk to blend and thicken. Remove chicken from oven and pour mixture over chicken. Sprinkle chopped black olives over chicken. Cover and return chicken to oven for 30 more minutes.
Serving Size: Makes 3 - 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARYJANEFITAT50.