Name: Chicken braised in vinegar with confit garlic, rosemary and pine nuts
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 6
Ingredients: 1 tbsp olive oil; 6 chicken Marylands; 6 golden shallots, quartered; 2 garlic cloves, crushed; 100 ml oloroso Sherry; 50 ml Sherry vinegar; 150 gm green olives; ¼ cup rosemary; 60 gm pine nuts; Confit garlic; 18 garlic cloves, unpeeled; 250 ml olive oil (1 cup)

Chicken braised in vinegar with confit garlic, rosemary and pine nuts

Australian Gourmet Traveller recipe for chicken braised in vinegar with confit garlic, rosemary and pine nuts.

Serves 6

Prep

40M

Cook

2H 30M

Total

3H 10M

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Braising in vinegar might seem strange, but it works really well with light meat such as chicken and rabbit. The result is a sauce that is piquant and light.

Ingredients

1 tbsp olive oil

6 chicken Marylands

6 golden shallots, quartered

2 garlic cloves, crushed

100 ml oloroso Sherry

50 ml Sherry vinegar

150 gm green olives

¼ cup rosemary

60 gm pine nuts

Confit garlic

18 garlic cloves, unpeeled

250 ml olive oil (1 cup)

Method

Main

1.Preheat oven to 150C. Heat oil in a non-stick frying pan over high heat, add chicken in batches, skin-side down, and cook, turning once, until golden (4-6 minutes). Transfer to an ovenproof dish that it fits in snugly. Add shallots to pan, stir occasionally until golden (5-10 minutes), then add garlic and stir until fragrant (1-2 minutes). Add Sherry and Sherry vinegar then olives and bring to the simmer, pour over chicken, season to taste, cover and braise in oven until chicken is very tender (1-1½ hours).

2.For confit garlic, place garlic and oil in a saucepan over low heat and cook until garlic is tender and starting to caramelise (20-30 minutes). Transfer to paper towels with a slotted spoon.

3.Add rosemary to pan and stir until crisp (1 minute). Remove with a slotted spoon and drain on paper towels.

4.Increase oven to 180C, scatter pine nuts on a baking tray and toast until golden, stirring occasionally (4-8 minutes).

5.Serve chicken hot, scattered with confit garlic, pine nuts and rosemary.