Balsamic Vegetable-Stuffed Roasted Chicken

Balsamic Vegetable-Stuffed Roasted Chicken
Photo by Scott Phillips


  • 3-½ lb. whole chicken
  • Coarse salt and freshly ground black pepper
  • ½ cup finely diced onion
  • ½ lb. white mushrooms, thinly sliced
  • ½ cup balsamic vinegar
  • 2 Tbs. minced fresh rosemary, plus two 2-inch sprigs
  • 5 oil-packed sun-dried tomatoes, chopped
  • + 5 more ingredients
    • 1 cup finely diced carrot
    • ½ Tbs. minced fresh thyme
    • 1 cup finely diced celery
    • 2-½ Tbs. unsalted butter
    • 1-½ Tbs. olive oil

Heat the oven to 500°F. In a skillet large enough to hold all the vegetables, melt 1 Tbs. of the butter over medium heat. Add the mushrooms and sauté until they're lightly browned and any liquid they release has evaporated, 8 to 10 min. Transfer to a small bowl. In the same skillet, melt the rem...

View full recipe at Fine Cooking


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