Vinegar Braised Chicken with Pedro Ximénez Sherry Sauce
Vinegar Braised Chicken with Pedro Ximénez Sherry Sauce is a simple chicken dish loaded with flavor. An onion and vinegar reduction with a generous drizzle of Pedro Ximenez sherry
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Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Chef's knife
- Cutting board
- Tongs
- Stove
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Potato masher
- Plate
Ingredients
- 2 tablespoons Extra virgin olive oil
- 2 chicken quarters (skin on)
- 2 red onions (cut into thin strips or rounds)
- 3 garlic cloves (cracked (left whole))
- ⅔ cup Pedro Ximénez Sherry (or another sweet sherry)
- ¼ cup Jerez Sherry Vinegar
- ½ orange (cut into thin rounds)
- ½ cup chicken stock (we used Organic Free Range Chicken Low Sodium Broth)
- Bundle of Fresh Thyme (plus more for garnish)
- Sea Salt
- pepper
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