One-Pan Roasted Chicken with Sherry Vinegar Sauce Recipe
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...
Keywords
- Easy
- Low-Fat
- Peanut-Free
- Tree Nut-Free
- Fish-Free
- Main Dish
- Dairy-Free
- Moroccan
- Oven
- Stove
- Weeknight Dinners
- Intermediate
- Low Salt
- Egg-Free
- Nut-Free
- Soy-Free
- Low-Sugar
- Comfort Food
- Lunch
- Chicken
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Plate
- Spoon
- Ladle
- Paper towel
Ingredients
- 1 tablespoon Olive Oil
- 1 Shallot
- 6 Bone-in, Skin-on Chicken Thigh
- to taste Kosher Salt
- to taste Ground Black Pepper
- 2 Roma Tomato
- 1 tablespoon Dijon Mustard
- 2/3 cup Sherry Wine
- 1/3 cup Sherry Vinegar
- 2 cups Water
- to taste Bread
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