Chicken with balsamic and sun-dried tomato sauce

    (257)
    50 min

    Balsamic vinegar and sun-dried tomatoes combine perfectly with caramelised onions to make a deliciously rich sauce for chicken legs.


    3 people made this

    Ingredients
    Serves: 2 

    • 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

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 170 C / Gas 3.
    2. 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.
    3. 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.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (257)

    Reviews in English (200)

    0

    yuk!  -  31 May 2017

    by
    146

    I have made this recipe several times now and my husband and I have enjoyed it thoroughly. After the first time, I made some changes and fine tuned it with much success. I did the following: 1)I sauted the onions at medium heat, it takes too long on low heat and they don't soften enough. 2)I covered the chicken/onion mixture with only a drizzle of balsamic and stock, and prepare the sauce while it bakes(is quicker that way) 3)I simmered the sauce until it had reduced by half, then I added 2 tbsp butter and 1 tbsp dijon mustard to thicken. Used a whisk to combine them, and then poured over chicken and baked 5 more minutes. Also, it is great with pork chops as well, and the sauce marries nicely with baked asparagus too! Thanks for sharing!  -  09 Jul 2006  (Review from Allrecipes US | Canada)

    by
    91

    WONDERFUL!!! What a hit! I changed just a few things just like in someone before post. I used boneless skinless chicken breast just because we prefer these. I made recipe as it said until you put it in the oven. I put the chicken in a oven dish, added HALF the stock and just a drizzle of the Balsamic, covered and put in oven. I put the remaining stock and 1/2 cup of Balsamic in a pan on stove. I boiled until it reduced by half. I then added 2 tablespoons of butter and 1 tablespoon of spicy mustard. You probably could use a dijon like someone else had suggested, its just what i had on hand. I mixed that to thicken it a bit, poured it over the chicken, and let it cook for the remaining 10 minutes. This is a "make'er again", for sure!! Thank you.  -  25 Aug 2008  (Review from Allrecipes US | Canada)

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