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Yield: 4
Ingredients
- 2 tablespoons olive oil
- 4 chicken legs, skin on
- 3 cloves garlic, chopped
- 2 tablespoons finely chopped rosemary
- 4 tablespoons balsmic vinegar
- 2 tablespoons brown sugar
- 1 cup quality chicken stock
- salt and ground black pepper
- finely grated rind of 1 lemon
- 1/4 cup pine nuts, toasted
Method
Preheat oven to 180 C. Heat the oil in a large frying pan and brown the chicken on both sides. Remove the chicken to a baking dish and transfer to the oven. Cook chicken for 15-20 minutes or until juices run clear when flesh is pierced.
Meanwhile pour off excess fat from the frying pan and then gently cook the garlic and rosemary until garlic is tender. Increase heat and pour over the combined balsamic vinegar, brown sugar and chicken stock. Allow to bubble and reduce until sauce consistency. Season to taste with salt and pepper.
Serve the chicken with the balsamic sauce spooned over, sprinkle with lemon, pine nuts and extra rosemary if desired.
It looks so good, would love to make this for my family
Aren’t cupcakes just the best treats ever! Ok maybe im being a bit silly, but
anyhow… awesome post! :)
I love this recipe so easy to do & so tasty, always goes down with family & friends. I often make the sauce the day before for quickness.
Made the Balsamic vinegar chicken last night with roast winter veges. What a hit. Lovely recipe.
Sooooo simple and very tasty, even my 5 year old scoffed the lot (and she’s not a big meat eater). Hubby also very impressed.