Chicken with Sherry Vinegar and Garlic
Elevate your weeknight dinner with this irresistible Chicken with Sherry Vinegar and Garlic recipe, where tender, crispy-skinned chicken thighs are bathed in a luscious pan sauce infused with aromatic garlic, tangy sherry vinegar, and fresh thyme. This dish strikes the perfect balance of bold flavors and simple techniques, from deglazing the skillet to achieve an addictive depth of flavor to finishing the sauce with silky, melted butter. With a quick 15-minute prep and 35-minute cook time, this one-pan recipe is perfect for busy nights yet sophisticated enough for entertaining. Serve with crusty bread, fluffy rice, or roasted vegetables to soak up every drop of the richly flavored sauce. Bursting with vibrant, comforting flavors, this easy chicken recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 6 cloves Garlic cloves (thinly sliced)
- 3 tablespoons Sherry vinegar
- 1 cup Chicken broth
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Unsalted butter
- 2 tablespoons Flat-leaf parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with a paper towel to ensure a crisp sear. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet. Cook for 6-8 minutes, or until the skin is golden brown and crisp. Flip the chicken and cook the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the sliced garlic to the skillet. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant and golden (be careful not to burn it).
Deglaze the pan by adding the sherry vinegar, stirring to dissolve any browned bits from the bottom of the skillet. Cook for 1 minute to let the vinegar slightly reduce.
Pour in the chicken broth and add the fresh thyme sprigs. Bring the mixture to a simmer, then return the chicken thighs to the skillet, skin-side up.
Cover the skillet and reduce the heat to low. Simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Uncover the skillet and transfer the chicken to a serving platter. Discard the thyme sprigs from the sauce.
Over low heat, whisk the unsalted butter into the sauce until it is melted and the mixture is glossy. Taste and adjust seasoning with additional salt and pepper, if needed.
Spoon the sauce over the chicken and garnish with chopped flat-leaf parsley. Serve hot with a side of crusty bread, rice, or roasted vegetables to soak up the delicious sauce.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.5 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1662 mg | 35% | |
*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.
