Chicken With Rosemary And Balsamic Vinegar

• 3 3/4 lbs whole chickens, halved, backbone removed
• 1 1/2 cups dry white wine
• 1/2 cup balsamic vinegar
• 3 tablespoons finely chopped garlic
• 2 teaspoons minced fresh rosemary
• 1/4 cup olive oil (preferably extra-virgin)
• fresh rosemary sprig (optional)

1. Preheat oven to 300u0b0F.
2. Place chicken halves skin side up in roasting pan. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over chicken. Drizzle chicken with olive oil.
3. Cover and bake until chicken is cooked through, about 1 hour 45 minutes.
4. Transfer chicken to baking sheet; tent with foil to keep warm.
5. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
6. Preheat broiler. Meanwhile, broil chicken until chicken is golden brown, about 6 minutes.
7. Transfer chicken to plates. Pour reduced pan juices over chicken.
8. Garnish with rosemary sprigs, if desired.

whole chickens, white wine, balsamic vinegar, garlic, fresh rosemary, olive oil, rosemary

Taken from www.food.com/recipe/chicken-with-rosemary-and-balsamic-vinegar-412736 (may not work)