One-Pan Roasted Chicken with Sherry Vinegar Sauce Recipe | SideChef
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
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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