|Balsamic-Marinated Chicken with Olives and Sun-Dried Tomatoes|
From The Modern Menu - Simple. Beautiful. Kosher.
The key to this ridiculously succulent chicken is in the extended marinating. Don't skimp on the 24-hour (48 hours is even better!) soak in vinegar—it will bring raves. Avoid using canned olives if at all possible—those in the olive bars at gourmet supermarkets are far superior.
2 whole chickens, cut into 8 pieces
Combine the chicken, olives, sun-dried tomatoes and their oil, wine, vinegar, salt, and pepper in a large baking dish. Coat the chicken evenly with the marinade, turning the pieces several times with your hands. Cover tightly with aluminum foil and refrigerate for 24 to 48 hours.
Serves 8 to 10
Recipe, kosher, poultry