1 tablespoon vegetable oil
6 skinless, broiler-fryer chicken leg-thigh
combinations, cut in 2 parts
3/4 teaspoons freshly ground black pepper
3 cloves garlic, chopped
1 1/2 tablespoons tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons thinly sliced green onion tops


1. In large skillet, heat oil to medium-high temperature. Add chicken and cook, turning and sprinkling pepper on each side of chicken, until slightly browned on all sides, about 10 minutes.
2. Remove chicken from skillet and drain off any excess oil. Add garlic to skillet and sautÈ over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan.
3. Increase heat to medium-high temperature; add vinegar and honey and rapidly boil to reduce liquid to one cup, about 3 minutes.
4. Return chicken to skillet and reduce heat to medium temperature. Cook, turning, until liquid thickens and becomes a dark mahogany glaze and fork can be inserted in chicken with ease, about 30 minutes.
5. Remove chicken to heated platter, pour glaze over chicken and sprinkle with sliced green onion tops.
A glaze can be sweet or savory and is a thin, glossy coating for both hot and cold foods. A savory glaze may be a reduced stock, as in the case of this recipe, or an aspic. A sweet glaze can be anything from melted jelly to a chocolate coating.
Balsamic Glazed Chicken
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