Chicken with Sherry Vinegar Recipe

Name: Chicken with Sherry Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 chicken (2 to 2 1/2 pounds), quartered, or 4 boneless, skinless half breasts (about 1 1/2 pounds), rinsed and patted dry; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 onion, cut in half; 1/4 cup sherry vinegar; 2 shallots, finely chopped; 3 garlic cloves, finely chopped; 1 cup dry white wine; 1 tablespoon tomato paste; 2 teaspoons Glace de Viande (optional); 4 sprigs parsley, chopped

Servings: persons

4 tablespoons butter
1 chicken (2 to 2 1/2 pounds), quartered, or 4 boneless, skinless half breasts (about 1 1/2 pounds), rinsed and patted dry
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 onion, cut in half
1/4 cup sherry vinegar
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 cup dry white wine
1 tablespoon tomato paste
2 teaspoons Glace de Viande (optional)
4 sprigs parsley, chopped

1
In a 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat.
2
Add the chicken and brown well on both sides, about 3 to 4 minutes per side.
3
Season with the salt and pepper.
4
Pour off any excess cooking fat.
5
Add the onion to the pan, cover, and saute gently over low heat for 15 minutes (10 minutes if using breasts).
6
Remove the chicken, but leave the onion, and pour off and reserve any pan juices.
7
Add the vinegar and reduce until almost all of the liquid is evaporated, about 1 minute.
8
Add the shallots, garlic, wine, and reserved pan juices.
9
Return the chicken to the pan, cover, and simmer until the chicken is tender and juices run clear when the chicken is pierced with a roasting fork, about 10 minutes.
10
Remove the chicken and keep it warm on a serving platter.
11
Discard the onion.
12
Stir in the tomato paste and glace de viande.
13
Taste and adjust the seasoning with salt and pepper, if necessary.
14
The sauce should be the consistency of light cream; if it is not, boil to thicken.
15
Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the parsley.
16
Pour the sauce over the chicken.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons butter, 1 chicken (2 to 2 1/2 pounds), quartered, or 4 boneless, skinless half breasts (about 1 1/2 pounds), rinsed and patted dry, 1/4 teaspoon salt, 1/8 teaspoon freshly ground pepper, and more.

Yes, Chicken with Sherry Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Sherry Vinegar

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