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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.

By Lisa Featherby
  • 40 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 6
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Chicken braised in vinegar with confit garlic, rosemary and pine nuts
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.


  • 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)


  • 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.


Drink Suggestion: Bright, cherry-fruity Valpolicella. Drink suggestion by Max Allen

  • Author: Lisa Featherby