Chicken in Sherry Vinegar
Elevate your dinner table with this irresistible Chicken in Sherry Vinegar recipe, a harmonious blend of rich, savory, and tangy flavors. Tender bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a luxurious sauce made with caramelized shallots, garlic, and aromatic thyme. The sherry vinegar adds a bold, tangy kick that’s perfectly balanced by the creaminess of heavy cream and the warmth of chicken stock. With just 15 minutes of prep time, this one-pan dish is both elegant and accessible, making it an ideal choice for weeknight dinners or special occasions. Garnish with fresh parsley and serve alongside crusty bread or roasted vegetables to soak up the velvety sauce. Discover the perfect fusion of simplicity and sophistication in every bite of this delectable chicken recipe!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 pieces Shallots (thinly sliced)
- 4 pieces Garlic cloves (minced)
- 0.25 cup Sherry vinegar
- 1 cup Chicken stock
- 4 sprigs Fresh thyme sprigs
- 1 piece Bay leaf
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 4 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the shallots and cook for 5 minutes until softened and caramelized.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Deglaze the pan by adding the sherry vinegar, scraping up any browned bits from the bottom of the skillet. Let the vinegar simmer for 1-2 minutes to reduce slightly.
Pour in the chicken stock and stir in the thyme sprigs and bay leaf. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and simmer for 25 minutes, or until the chicken is cooked through and tender.
Remove the chicken thighs from the skillet and set them aside on a serving platter. Discard the thyme sprigs and bay leaf from the sauce.
Increase the heat to medium and stir in the heavy cream. Let the sauce simmer for 3-4 minutes until slightly thickened.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Pour the sauce over the chicken thighs and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
