CHICKEN WITH SHERRY VINEGAR AND GARLIC
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
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
Categories Chicken Garlic Roast Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
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
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
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
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
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
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
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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