Best Chicken With Herbs And Sherry Wine Vinegar Marinade Recipes

Easy Grilled Chicken With Citrus Marinade image

Provided by Kendra Vaculin

Yield 4 servings

Number Of Ingredients 10

2 large shallots, finely chopped
4 garlic cloves, finely grated
⅔ cup extra-virgin olive oil, plus more for grill
¼ cup sherry vinegar or red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. sugar
½ tsp. freshly ground black pepper
4 skinless, boneless chicken breasts (about 1½ lb.)

Steps:

Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
Serve chicken with reserved marinade spooned over.

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Provided by Melissa Clark

Time 7h

Yield 6 servings

Number Of Ingredients 9

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

Chicken With Sherry Vinegar and Garlic image

Provided by Jessica K

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

Chicken With Sherry Vinegar and Tarragon Sauce image

Provided by English_Rose

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.