There are a few things more comforting than a big bowl of pasta during a cold winter night. Easy to make (boiling water, anyone) and the ingredients don’t really spoil (who has ever looked at the expiration date on a box of spaghetti?). However, weeknight pasta can get boring and need beefing up, or, in this case, chicken-ing up! Introducing your new favorite pairing for your winter spaghetti dinners: Braised Chicken With Sherry Vinegar by Alexandra of AlexandraCooks.com.
The recipe calls for the more flavorful sections of the chicken – thighs and drumsticks. However, Alexandra buys the chicken whole and like to cut it up – she has a super useful video on how to do this, if you’re interested in giving it a try. If, however, you’re not feeling like putting in some many kitchen hours, just buy a tray of thighs and drumsticks (organic or free-range chicken is always more flavorful).
Why Sherry Vinegar?
The addition of a good aged Sherry vinegar makes a world of a difference in sauces. To even be considered Sherry vinegar, it must be produced from the sherry grape, aged in American oak barrels for at least six months, and all this needs to happen in what’s called the “sherry triangle” of Spain, an area in the Spanish province of Cadiz. This wine vinegar is sweet, well rounded, with a full bouquet of flavors, which translates into the finished preparation.
This dish will fill your kitchen with delicious aromas, as you braise, sauté and reduce your heart out. Serve Alexandra’s Braised Chicken in Sherry Vinegar with egg noodles, your favorite spaghetti, or just with a big hunk of bread to wipe that plate nice and clean. For more of Alexandra’s great recipes, follow her blog at www.AlexandraCooks.com. You can view her original recipe, along with some very useful tips, here.
Products From This Post:
- Cepa Negra Sherry Vinegar – Aged 40 Years
- Pedro Ximenez Sherry Vinegar
- French Dijon Mustard
- Spanish Natural Rock Salt
Serve this mouthwatering braised chicken in sherry vinegar over your favorite pasta, or simply with a side salad and a big hunk of bread.
- Thighs and drumsticks from one 3lb chicken, skin on.
- kosher salt, plus more to taste
- freshly cracked pepper, plus more to taste
- 3 tbsp flour
- 1 tbsp + 1 tsp olive, grapeseed or peanut oil
- 1/4 cup + 2 tbsp shallots, finely chopped
- 2/3 cup medium-sweet sherry
- 1/3 cup sherry vinegar, prerably aged
- 1 – 1-1/2 tsp sugar
- 2 cups chicken stock
- 1 cup drained and coarsley chopped peeled plum tomatoes
- 1 tbsp dijon mustard
- Season chicken all over with salt and pepper. Dredge chicken in flour and shake off excess.
- Heat 2 tsp. oil in a skillet and sear chicken until golden on each side. Add more oil as needed working in batches.
- Reduce heat and sauté shallots, covered until softened; uncover and sauté until golden brown. Add sherry and deglaze; reduce by half. Add vinegar and sugar and reduce by half. Add chicken stock, tomatoes, mustard, salt and pepper. Add chicken thighs and legs, partially cover and cook 7 mins. Cover and simmer 20 mins or until chicken is cooked through.
- Remove chicken to a plate.
- Simmer sauce 10 mins or until slightly thickened and flavors are rich and mellow.
- Return chicken to pan and heat through.