This dish used to be served at the old Rainbow Room in New York.  The recipe is adapted from a version which appeared recently in Bon Appetite magazine.

Ingredients:

1/2 cup olive oil
3/4 cup chopped onions
1 tablespoon thyme
2 tablespoons flour
3 and 1/2 cups chicken broth
1 and 3/4 cups beef broth
2 and 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
2 pounds red potatoes
1 and 1/2 tablespoons chopped garlic
1 tablespoon fresh rosemary, chopped
1 cut up fryer chicken (5 pounds)

Directions:

Saute onions and thyme in 2 tablespoons oil over medium-high heat until onions begin to brown.  Add flour and stir 1 minute.  Gradually whisk in broths and boil until reduced to 1 and 1/2 cups, stirring occasionally.  Add vinegar and pepper.  Cut potatoes lengthwise into 1-inch wedges and toss with garlic, rosemary, and 1 tablespoon oil.  Arrange, rounded side down, on baking sheet.  Brown chicken skin side down in remaining oil, about 15 minutes.  Turn over and cook another 5 minutes.  Place skillet with chicken on rack in bottom third of a 375 degree oven and place potatoes on rack in top third.  Roast 45 minutes or until potatoes and chicken are cooked through. Serve with sauce.

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