Chicken With Sherry Vinegar And Garlic Recipe

Name: Chicken With Sherry Vinegar And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 1/2 lb) chicken (each about 3-1/2 lb/1.75 kg); 1/2 cup sherry wine vinegar or 1/2 cup cider vinegar; 1/4 cup all-purpose flour; 2 cups chicken stock; Garlic Paste; 8 garlic cloves, minced; 1 teaspoon salt; 2 tablespoons sherry wine vinegar or 2 tablespoons cider vinegar; 4 teaspoons Dijon mustard; 2 teaspoons paprika; 2 teaspoons dried thyme; 1 teaspoon pepper

Servings: persons

2 (3 1/2 lb) chicken (each about 3-1/2 lb/1.75 kg)
1/2 cup sherry wine vinegar or 1/2 cup cider vinegar
1/4 cup all-purpose flour
2 cups chicken stock
Garlic Paste
8 garlic cloves, minced
1 teaspoon salt
2 tablespoons sherry wine vinegar or 2 tablespoons cider vinegar
4 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons dried thyme
1 teaspoon pepper

1
Garlic Paste:
2
Mash minced garlic to form paste; place in bowl. Add vinegar, mustard, paprika, thyme and pepper; stir to combine. Set aside.
3
Starting at neck end of each chicken and working with hands between skin and breast, gently lift skin from breast, being careful not to tear. Lift skin away from thighs and legs. Using fingers, spread half of the garlic mixture over breast beneath skin of each chicken, working forward to legs. Place on rack in large roasting pan.
4
Roast in 400u00b0F (200u00b0C) oven for 45 minutes.
5
Pour vinegar over chickens. Roast until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185u00b0F (85u00b0C), about 45 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
6
Skim fat from pan juices. Whisk flour into juices; cook over medium-high heat, whisking, for 1 minute. Whisk in chicken stock; reduce heat and simmer, whisking, until thickened, about 5 minutes.
7
Strain into warmed gravy boat; serve with chicken.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 (3 1/2 lb) chicken (each about 3-1/2 lb/1.75 kg), 1/2 cup sherry wine vinegar or 1/2 cup cider vinegar, 1/4 cup all-purpose flour, 2 cups chicken stock, and more.

Yes, Chicken With Sherry Vinegar And Garlic 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.

That's it — enjoy your meal!

Chicken With Sherry Vinegar And Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions