2 chickens, cut up
1 c balsamic vinegar
1 c packed brown sugar
1/2 c finely chopped shallots
1/2 tsp grated orange rind
1/4 c freshly squeezed orange juice
1 2-inch piece of vanilla bean, split lengthwise
1 T chicken base
1 T Emeril’s essence
1/2 tsp salt
freshly ground black pepper
Rinse chicken pieces and place in crock pot. Combine the remaining ingredients in a sauce pan and heat, stirring, just until the brown sugar is dissolved. Pour over the chicken in the crock pot. Cook on low 8-10 hours, or on high for 4-6 hours, until the chicken is falling off the bone and the sauce has thickened.
This recipe is from Aunt Kellie.
