Crisp Chicken With Sherry Vinegar Sauce Recipes

SHEET PAN VINEGAR CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
• Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
• Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

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:

• Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
• Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
• Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over 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.

CHICKEN SAUTé WITH SHERRY

Steps:

• Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.

ROASTED CHICKEN WITH THYME & SHERRY VINEGAR SAUCE

Steps:

• 1. For the chicken. Preheat oven to 450 degrees and place a cast iron skillet in the oven big enough to fit the bird. Clean and dry the chicken. Place the half onion and 4 cloves garlic into the cavity. Truss the legs with butchers twine. Rub the duck fat or olive oil all over the outside of the chicken. Place the two pats of butter under the skin of the chicken breasts. Season with salt, pepper and paprika.
• 2. Place the chicken breast side up in the cast iron pan in oven. Tent with foil. Roast for 45 minutes. Turn the oven off and leave the chicken in the oven for another 45 minutes. Until thighs register 175 degrees.
• 3. Remove the chicken from the pan to carving board and let rest while making pan sauce
• 4. For the pan sauce. Pour the drippings into a fat separator and add back to pan about 2 tbsp. drippings. Add the shallots and garlic and cook over medium high heat until softened. Add the thyme and cook 30 seconds. Add the chicken broth and mustard. Bring to a boil and reduce to a simmer and simmer until reduced to about 1 cup. Add the butter one pat at a time and whisk until melted. Stir in the vinegar. Remove from heat and taste to adjust for salt and pepper.
• 5. Carve the chicken and serve with pan sauce