I found this recipe while browsing through my kosher for Passover collection used at Hillel. I love balsamic vinegar and kudos to Bartenura for making it kosher and kosher for Passover. This recipe has onion and tomato along with the herbs. In the past, I've simplified it and made the olive oil and balsamic vinegar marinade with fresh herbs. Either way, it's yummy. I used dried herbs today as I didn't feel like spending money on fresh, or running to my mother's where my herb garden is. Except for the basil, I love the way fresh basil opens my sinuses; the way it melds with tomato. Anyway, keep in mind that a recipe is the written tradition. We have an oral tradition with every recipe, and of course, we adapt to any given situation. Taste the sauce and tweak it with your own creative touch. That is what cooking is all about!

Ingredients:

• 2 chickens, cut into pieces
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 2 medium sized thinly sliced onion
• 1 tablespoon minced garlic
• 1 x 29 oz canned diced tomatoes (or crushed)
• 1 cup balsamic vinegar
• 2 teaspoons dried oregano (or 2 tablespoons chopped fresh)
• 2 teaspoons dried rosemary (or 2 tablespoons chopped fresh)
• 1 teaspoon dried thyme (or 1 tablespoon chopped fresh)
• 2 teaspoons dried basil (or 2 tablespoons fresh, julienned)

Steps:

Cut the chicken into pieces. Rinse and pat dry. Sprinkle with the salt and pepper. Set aside.

Heat the olive oil in a large frying pan. Add the chicken, one piece at a time, skin side down.

Brown the chicken on the skin side, turn each piece and brown the underside.

Remove the chicken from the pan after browning and place into a large baking dish. Add Onions and saute until limp.

Add remaining ingredients and stir. Spoon over the chicken coating well. Bake for about 35 - 40 minutes until cooked and 165'.

Remove from oven and let sit for a few minutes.

Platter the chicken and garnish with fresh basil.

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