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SideChef
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Dairy-Free
One-Pan Roasted Chicken with Sherry Vinegar Sauce
Recipe

11 INGREDIENTS • 11 STEPS • 1HR 20MINS

One-Pan Roasted Chicken with Sherry Vinegar Sauce

4.6
5 ratings
Having learned from Diana Henry's Moroccan Chicken and Rice recipe that the chicken need not be browned before throwing everything in the oven, I tried the method with Sally's chicken. It worked beautifully. The only trick is to skim the fat off the sauce at the end while the chicken rests, which leaves you with a tasty, rich, concentrated sauce, perfect for mopping up with bread.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Having learned from Diana Henry's Moroccan Chicken and Rice recipe that the chicken need not be browned before throwing everything in the oven, I tried the method with Sally's chicken. It worked beautifully. The only trick is to skim the fat off the sauce at the end while the chicken rests, which leaves you with a tasty, rich, concentrated sauce, perfect for mopping up with bread.
1HR 20MINS
Total Time
$1.73
Cost Per Serving
Ingredients
Servings
6
US / Metric
Olive Oil
1 Tbsp
Olive Oil
Shallot
1
Shallot, thinly sliced
(up to 2 shallots) 1/4 cup total after slicing
Bone-in, Skin-on Chicken Thigh
6
Bone-in, Skin-on Chicken Thighs
up to 8
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Roma Tomato
2
Roma Tomatoes, diced
(up to 3 tomatoes) 1 cup total once diced
Dijon Mustard
1 Tbsp
Dijon Mustard
Sherry Wine
2/3 cup
Sherry Wine
or White Wine
Sherry Vinegar
1/3 cup
Sherry Vinegar
Water
2 cups
Water
Bread
to taste
Bread
for serving
Nutrition Per Serving
VIEW ALL
Calories
274
Fat
9.2 g
Protein
33.6 g
Carbs
4.9 g
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One-Pan Roasted Chicken with Sherry Vinegar Sauce
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
In a large oven-safe skillet over high heat, heat the Olive Oil (1 Tbsp) until it shimmers. Add the Shallot (1) and immediately reduce the heat to medium. Add a pinch of Kosher Salt (1 dash), and sauté until the shallots are soft and translucent, about 5 minutes.
step 2 In a large oven-safe skillet over high heat, heat the Olive Oil (1 Tbsp) until it shimmers. Add the Shallot (1) and immediately reduce the heat to medium. Add a pinch of Kosher Salt (1 dash), and sauté until the shallots are soft and translucent, about 5 minutes.
step 3
Meanwhile, place the Bone-in, Skin-on Chicken Thighs (6) in a large bowl. Pat dry. Season all over with a few dashes of Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 4
Add the Roma Tomatoes (2) to the pan and cook for 1 minute.
step 4 Add the Roma Tomatoes (2) to the pan and cook for 1 minute.
step 5
Add the Dijon Mustard (1 Tbsp) and cook for 30 seconds, stirring to incorporate it.
step 5 Add the Dijon Mustard (1 Tbsp) and cook for 30 seconds, stirring to incorporate it.
step 6
Add the Sherry Wine (2/3 cup), Sherry Vinegar (1/3 cup), and Water (2 cups) and bring to a simmer.
step 6 Add the Sherry Wine (2/3 cup), Sherry Vinegar (1/3 cup), and Water (2 cups) and bring to a simmer.
step 7
Transfer the chicken pieces to the pan skin side up. Transfer pan to the oven and roast for 40 to 50 minutes or until the skin is evenly golden brown.
step 7 Transfer the chicken pieces to the pan skin side up. Transfer pan to the oven and roast for 40 to 50 minutes or until the skin is evenly golden brown.
step 8
Remove pan from the oven, and transfer chicken to a plate to rest.
step 8 Remove pan from the oven, and transfer chicken to a plate to rest.
step 9
Pour juices from the pan into a large bowl or large liquid measuring jug. Let liquids sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to skim the fat off the top of the sauce. Discard the fat using a spoon. Taste juices and adjust with salt or pepper as needed.
step 9 Pour juices from the pan into a large bowl or large liquid measuring jug. Let liquids sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to skim the fat off the top of the sauce. Discard the fat using a spoon. Taste juices and adjust with salt or pepper as needed.
step 10
Return the cooking juice and chicken to the pan. Bring to a gentle simmer.
step 10 Return the cooking juice and chicken to the pan. Bring to a gentle simmer.
step 11
Serve chicken with plenty of the cooking juice pooling all around—I like using shallow bowls for this one. Serve with crusty Bread (to taste) and salad if you wish.
step 11 Serve chicken with plenty of the cooking juice pooling all around—I like using shallow bowls for this one. Serve with crusty Bread (to taste) and salad if you wish.
Tags
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Dairy-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Winter
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