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.