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

AT A GLANCE

  • Serves 6 people

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 (1 cup) olive oil
01   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).
02   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.
03   Add rosemary to pan and stir until crisp (1 minute). Remove with a slotted spoon and drain on paper towels.
04   Increase oven to 180C, scatter pine nuts on a baking tray and toast until golden, stirring occasionally (4-8 minutes).
05   Serve chicken hot, scattered with confit garlic, pine nuts and rosemary.

Topics:

DRINK SUGGESTION, MAIN, MEDITERRANEAN, AUTUMN

Recipe:

LISA FEATHERBY

Photography:

MIKKEL VANG

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

BRIGHT, CHERRY-FRUITY VALPOLICELLA. , suggested by MAX ALLEN

FEATURED IN

Apr 2014

Apr 2014

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