Balsamic Chicken

Marinade:
2 tbsp olive oil
2 tbsp white wine
1 tbsp minced garlic
1 tbsp chopped parsley
1 tsp lemon juice
salt and pepper
Marinade the chicken pieces (breasts, or thighs work) for a few hours at least

Roast potatoes:
(Get these going just before you start cooking the chicken)
peel and cube 4 medium potatoes
Mix:
2 tbsp olive oil
1 tsp rosemary
2 tbsp lemon juice
Coat potatoes with mixture.  Add salt and pepper.
Roast in oven @ 375F

 Fry the chicken in a hot skillet with olive oil for 4-5 minutes per side, starting with skin side.
Remove the chicken, and place in the oven.  (it should already be at 375 for the potatoes)
In the skillet, add:
1 medium onion, chopped
2 cloves garlic, minced
cook until golden
put chicken back in skillet
add:
1 cup chicken broth
1/4 cup balsamic vinegar
1/4 cup sliced black olives
sliced or halved mushrooms
1 tbsp butter (optional... depending on how greasy things already are)
Salt and pepper to taste
Add the potatoes into the skillet now.
Cook on high for 5-6 minutes to reduce the sauce.

Garnish with parsley and serve with a full bodied white wine. 

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