Chicken with Sherry Vinegar Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 188.1
- Total Fat: 9.6 g
- Cholesterol: 58.5 mg
- Sodium: 379.1 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.3 g
- Protein: 14.1 g
View full nutritional breakdown of Chicken with Sherry Vinegar Sauce calories by ingredient
Number of Servings: 8
Ingredients
-
6 to 8 large chicken thighs
kosher salt
3-4 tablespoons of olive oil, divided
1/2 cup sliced onions (approx. 1 small onion)
2/3 cup dry sherry
1/3 cup sherry vinegar
1 to 2 cups of chicken stock
1 14 oz. can of diced tomatoes, drained
1 tablespoon Dijon mustard
1 teaspoon brown sugar
fresh ground pepper
Directions
Preheat the oven to 300 degrees. Sprinkle the chicken pieces with salt. Heat the oil in a large skillet (or oven proof braising pan if you have it). You want a thin, even coat of oil over the bottom of the pan. Brownthe chicken pieces on both sides and remove from the pan. Work in batches if necessary; don't crowd the pan.
If necessary, pour off all but a light coating of the fat. Saute the onions or shallots until slighlty browned, about 6 minutes.
Add the sherry and stir to disolve the browned fond from the bottom of the pan. Simmer for a few minutes to reduce by about half. Then add the sherry vinegar and cook for several minutes to reduce again by about half.
Add 1 cup of chicken stock, a pinch of salt, the tomatoes, sugar, and mustar and stir to combine. Bring to a simmer.
If you pan is over safe, add the chicken pieces skin side up. (Note... nutritional info calculated without skin!!!) If not, transfer the liquid to a large oven-proof pan (with lid) and add the chicken. Add more chicken stock, if necessary, to bring the level of liquid to about half to two-thirds up the sides of the chicken pieces.
Cover the pan and bake for 25 minutes.
Remove the pan from the oven and remove the lid. Turn the oven up to 375 and return the uncovered pan to the oven for another 25 minutes. The liquid will reduce and the chicken skin will get brown and crisp.
Take the chicken out of the oven. Depending on the amount of fat in the sauce, you will probably need to remove the chicken and degrease the sauce at this point. (Use a fat separator.) You might also want to reduce the sauce further. Season with salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user ALLYBOBBER.
If necessary, pour off all but a light coating of the fat. Saute the onions or shallots until slighlty browned, about 6 minutes.
Add the sherry and stir to disolve the browned fond from the bottom of the pan. Simmer for a few minutes to reduce by about half. Then add the sherry vinegar and cook for several minutes to reduce again by about half.
Add 1 cup of chicken stock, a pinch of salt, the tomatoes, sugar, and mustar and stir to combine. Bring to a simmer.
If you pan is over safe, add the chicken pieces skin side up. (Note... nutritional info calculated without skin!!!) If not, transfer the liquid to a large oven-proof pan (with lid) and add the chicken. Add more chicken stock, if necessary, to bring the level of liquid to about half to two-thirds up the sides of the chicken pieces.
Cover the pan and bake for 25 minutes.
Remove the pan from the oven and remove the lid. Turn the oven up to 375 and return the uncovered pan to the oven for another 25 minutes. The liquid will reduce and the chicken skin will get brown and crisp.
Take the chicken out of the oven. Depending on the amount of fat in the sauce, you will probably need to remove the chicken and degrease the sauce at this point. (Use a fat separator.) You might also want to reduce the sauce further. Season with salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user ALLYBOBBER.