Best Chicken With Fresh Herbs And Sherry Wine Vinegar Recipes

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CHICKEN WITH SHERRY VINEGAR AND GARLIC



Chicken With Sherry Vinegar and Garlic image

Make and share this Chicken With Sherry Vinegar and Garlic recipe from Food.com.

Provided by Jessica K

Categories     Whole Chicken

Time 1h10m

Yield 2 chickens, 8 serving(s)

Number Of Ingredients 11

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
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

Steps:

  • Garlic Paste:.
  • Mash minced garlic to form paste; place in bowl. Add vinegar, mustard, paprika, thyme and pepper; stir to combine. Set aside.
  • 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.
  • Roast in 400°F (200°C) oven for 45 minutes.
  • Pour vinegar over chickens. Roast until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C), about 45 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
  • 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.
  • Strain into warmed gravy boat; serve with chicken.

Nutrition Facts : Calories 564.3, Fat 37.3, SaturatedFat 10.6, Cholesterol 182.9, Sodium 574.6, Carbohydrate 7, Fiber 0.6, Sugar 1.1, Protein 47.3

CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE



Crisp Chicken with Sherry-Vinegar Sauce image

Categories     Chicken     Garlic     Roast     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
3/4 teaspoon paprika
1/3 cup Sherry vinegar
1/3 cup reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter

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 SHERRY VINEGAR AND TARRAGON SAUCE



Chicken With Sherry Vinegar and Tarragon Sauce image

This meal is great for dinner parties or cosy nights in. Naturally low in fat and salt, yet utterly delicious with fragrant fresh tarragon. Serve with baked potatoes, rice, couscous or pasta.

Provided by English_Rose

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) whole chickens (jointed into 8 pieces, or 4 bone-in chicken breast portions)
2/3 cup sherry wine vinegar
2 tablespoons fresh tarragon leaves
1 tablespoon olive oil
12 shallots, peeled and left whole
6 garlic cloves, peeled and left whole
1 3/4 cups dry sherry
1 tablespoon low-fat yogurt
1 pinch salt
plenty fresh ground black pepper

Steps:

  • Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
  • Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
  • The chicken should be golden brown coloured, but not cooked through.
  • Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
  • Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
  • Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
  • Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
  • Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
  • Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
  • Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
  • Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.

Nutrition Facts : Calories 1071, Fat 44.1, SaturatedFat 12.1, Cholesterol 187.4, Sodium 249.7, Carbohydrate 25.9, Fiber 0.1, Sugar 4.4, Protein 46.3

CHICKEN WITH SHERRY VINEGAR SAUCE



Chicken With Sherry Vinegar Sauce image

From Cooking Light. Serving size: 1 chicken breast half and 1 tablespoon sauce. Per serving: 194 calories, 6.3 g fat, 27.4 g protein, 5.6 g carb, 0.4 g fiber, 78 mg cholesterol.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breast halves (each breast half should weight 6 oz.)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon butter
1 teaspoon olive oil
1/2 cup minced shallot
3/4 cup fat free chicken broth
3 tablespoons sherry wine vinegar
2 tablespoons whipping cream
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 247.3, Fat 7, SaturatedFat 3, Cholesterol 111.5, Sodium 505.9, Carbohydrate 3.8, Fiber 0.1, Sugar 0.1, Protein 40.1

CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR



Chicken with Fresh Herbs and Sherry Wine Vinegar image

Provided by Rozanne Gold

Categories     Chicken     Herb     Broil     Quick & Easy     Dinner     Vinegar     Spring     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)
6 tablespoons olive oil
1/3 cup Sherry wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 3/4 pounds boneless chicken breast halves with skin, each quartered
1/4 cup dry vermouth or dry white wine
2 tablespoons unsalted butter, chilled, diced

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.

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