What do you do when you have a bottle of italian red wine vinegar and balsamic vinegar? Not much options, really. I searched high and low on the internet for several days and after what felt like a fruitless effort, I managed to stumble on a recipe which utilizes both of these ingredients.
Overall, the recipe did use up a good portion of vinegar but at the same time, it was a tad too acidic for my liking and hence, I could only use a bit of the roasted chicken juices to season my gravy with. The chicken tasted fine with about 30% acidic taste but this may be a bit too overwhelming for some. You have been warned!
4 pieces of small onions, quartered
3 tbsp olive oil
4 garlic cloves, peeled and crushed
6 chicken legs
3/4 cup balsamic vinegar
3/4 cup red wine vinegar
2 cups chicken broth
1/2 cup tomatoes
2 bay leaves
Salt and pepper to taste
Marinade the chicken for about 2 hours before roasting it in the oven at 160C for 1 hour and a few minutes or until done. You may adjust the proportion of vinegar and chicken broth to your liking.
Serve with steamed vegetables and oven roasted potatoes, with a side of gravy. Feel free to use mashed potatoes too!