Chicken With Sherry Vinegar Sauce Recipes

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Steps:

• 1. For the chicken. Preheat oven to 450 degrees and place a cast iron skillet in the oven big enough to fit the bird. Clean and dry the chicken. Place the half onion and 4 cloves garlic into the cavity. Truss the legs with butchers twine. Rub the duck fat or olive oil all over the outside of the chicken. Place the two pats of butter under the skin of the chicken breasts. Season with salt, pepper and paprika.
• 2. Place the chicken breast side up in the cast iron pan in oven. Tent with foil. Roast for 45 minutes. Turn the oven off and leave the chicken in the oven for another 45 minutes. Until thighs register 175 degrees.
• 3. Remove the chicken from the pan to carving board and let rest while making pan sauce
• 4. For the pan sauce. Pour the drippings into a fat separator and add back to pan about 2 tbsp. drippings. Add the shallots and garlic and cook over medium high heat until softened. Add the thyme and cook 30 seconds. Add the chicken broth and mustard. Bring to a boil and reduce to a simmer and simmer until reduced to about 1 cup. Add the butter one pat at a time and whisk until melted. Stir in the vinegar. Remove from heat and taste to adjust for salt and pepper.
• 5. Carve the chicken and serve with pan sauce

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.

Steps:

• For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat. When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss. Immediately turn the spice mixture out onto a plate to cool. Put into a food processor with the small bowl attachment and blend until the spices are evenly ground. Makes about 1 cup.
• For the brine: Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids. Remove from the heat, add ice, and cool to room temperature. Refrigerate until thoroughly chilled.
• Put the chickens in the brine, cover, and refrigerate for 4 to 8 hours. Turn the chickens once half way through brining. Remove the chickens from the brine and pat them dry. Remove the backbones and split the chickens in half. Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin. Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry.
• Preheat the oven to 400 degrees F.
• Heat a 14 to 16-inch saute pan or roasting pan over medium-high heat and add the butter. When it is melted place the chicken halves in the pan, skin side down. Cook on the stove for approximately 5 minutes, basting with the pan juices. Put chickens into the oven and roast for 20 minutes. Remove from the oven and turn the chickens over on a cookie sheet to rest for 10 to 15 minutes. Transfer chicken to a platter.
• Put the roasting pan back on the stove, heat the pan juices to simmering, add the thyme and vinegar, and reduce by half. Spoon some of the vinaigrette over the arugula. Serve with tomato slices and Olive Oil Braised Potatoes. Spoon the rest of the sauce over the chicken and dig in.

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.

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.

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.