Chicken with Shallot Sauce

Ingredients

  • 6 bacon strips, chopped
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 shallots, thinly sliced
  • 1 cup water
  • 1 whole garlic bulb, cloves separated and peeled
  • 1/2 cup balsamic vinegar

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
  2. Sprinkle chicken with salt and pepper; brown in drippings. Remove and keep warm. Add shallots; cook and stir until tender. Stir in water and garlic. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer inserted in thigh reads 170°-175°.
  3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices. Mash garlic; add vinegar. Bring liquid to a boil; cook until slightly thickened. Spoon over chicken; sprinkle with reserved bacon. Yield: 4 servings.