Best Crisp Chicken With Sherry Vinegar Sauce Recipes

Chicken With Sherry Vinegar Sauce image

Provided by ratherbeswimmin

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:

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 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

Crisp Chicken with Sherry-Vinegar Sauce image

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.