One-Pan Chicken with Sherry Vinegar
Ingredients
The chicken and sauce
-
1
tablespoon
olive oil
-
1/4
cup
shallots, thinly sliced
-
to taste
kosher salt
-
to taste
black pepper
-
6 to 8
pieces
bone-in, skin-on chicken thighs
-
1
cup
drained and coarsely chopped peeled plum tomatoes
-
1
tablespoon
Dijon mustard
-
⅔
cup
Sherry
-
⅓
cup
sherry vinegar
-
2
cups
water
For serving
Instructions
- Preheat the oven to 400°F.
- In a large skillet, heat olive oil over high heat until shimmering.
- Add shallots, reduce heat to medium, and sauté until soft and translucent, about 5 minutes.
- In a bowl, pat the chicken dry and season with salt and pepper.
- Add tomatoes to the skillet and cook for 1 minute.
- Stir in mustard and cook for an additional 30 seconds.
- Add sherry, sherry vinegar, and water, bringing the mixture to a simmer.
- Place the chicken in the skillet skin side up and transfer to the oven.
- Roast for 40 to 50 minutes until the skin is golden brown.
- Remove from the oven, let the chicken rest, and adjust the juices with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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