About this recipe:Balsamic vinegar and sun-dried tomatoes combine perfectly with caramelised onions to make a deliciously rich sauce for chicken legs.
1 tablespoon olive oil
1 onion, sliced
2 large chicken legs
4 cloves garlic, chopped
350ml chicken stock
120ml balsamic vinegar
25g chopped sun-dried tomatoes
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 170 C / Gas 3.
In a large pan, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelise, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and cook for 1 minute to release the flavour.
Increase heat to medium. Add chicken legs to pan and brown on both sides. Remove chicken, onion and garlic and place in a baking dish.
Combine the stock and vinegar. Pour into the pan and stir to remove any pieces of food stuck to the pan; bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.