Chicken With Herbs And Sherry Wine Vinegar Marinade Recipes

CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE

Steps:

• First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second. Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest. Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly. Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce. When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon. This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.

SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE

Steps:

• Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
• Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
• Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.

CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
• Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.

CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR

Steps:

• In a bowl, whisk together the herbs, oil, Sherry vinegar, Dijon and salt.
• Add chicken and coat.
• Preheat your broiler. Skin side down, arrange chicken on a rimmed baking sheet.
• Pour the remaining marinade over the chicken and broil for 4 minutes. Turn the chicken and continue to broil until cooked through and skin is browned (approx. 6 minutes).
• Transfer chicken to platter and add wine and cold butter to the juices on the pan.
• Place the baking sheet over two burners on your stove (medium heat). Cook until sauce is redued to about 1/2 cup. (Be sure to scrape up all of those lovely little brown bits from the pan for about 2 minutes.).
• Pour this sauce over the warm chicken.

CHICKEN WITH SHERRY VINEGAR SAUCE

Steps:

• Sprinkle chicken with salt and pepper.
• Heat butter and oil in a big nonstick skillet over medium-high heat.
• Add in chicken; cook 4 minutes on each side.
• Remove chicken from pan and keep warm.
• Add shallots to pan; stir/saute for 1 minute.
• Stir in chicken broth and vinegar; cook 2 minutes.
• Add in whipping cream; cook 1 minute.
• Serve sauce with chicken.
• Sprinkle with parsley.

GRILLED CHICKEN AND HERBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

CHICKEN WITH WHITE WINE AND HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
• Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.