Crisp Chicken with Sherry-Vinegar Sauce

Ingredients for Crisp Chicken with Sherry-Vinegar Sauce

• 4 chicken breast halves (2 to 1.1kg total), with skin and bone

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 2 tablespoons olive oil

• 4 garlic cloves, finely chopped

• 3/4 teaspoons paprika

• 80ml Sherry vinegar

• 80ml reduced-sodium chicken broth

• 2 teaspoons mild honey

• 2 tablespoons unsalted butter

How to make Crisp Chicken with Sherry-Vinegar Sauce

Put oven rack in upper third of oven and preheat oven to 232°C.

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 120ml , about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.