Sherry vinegar chicken thighs: French-inspired recipe

Chicken meat seems to have nothing special but it allows us to play a lot in the kitchen with recipes of all kinds that can be a feast of flavor. I always like to try new ways of cooking it, so I couldn't resist trying this recipe for sherry vinegar chicken thighs, adapted to the great David Lebovitz.

You're right that sometimes we don't appreciate vinegar enough in the kitchen, at least not on its own. I wanted to use a good quality sherry for this recipe, and we really liked it at home. The chicken is very tasty, the sauce is for dipping bread and the aromas are very soft, but deep. It could also be prepared with other parts of the chicken, although I think the thighs give a better result.


For 2 persons
  • Chicken thighs (or 6, if they are very small) 4
  • Extra virgin olive oil 30 ml
  • Unsalted butter 5 ml
  • Laurel 1
  • Tomato 1
  • Sherry vinager 100 ml
  • Chicken or vegetable broth 150 ml
  • Fresh or dried thyme
  • Fresh parsley
  • Ground black pepper
  • Salt

How to make sherry vinegar chicken

Difficulty: easy
  • Total time 50 m
  • Elaboration 10 m
  • Cooking 40 m

Cut off any excess fat from the chicken thighs and burn off any remaining feathers. Dry with kitchen paper and season generously with salt and pepper. Heat the oil in the bottom of a saucepan or cocotte and add the butter, allowing it to melt. Incorporate the chicken and brown well on all sides, remove and reserve.

Remove part of the fat if there is an excess in the casserole, but leave the "substance". Pour half the broth and the bay leaf, scraping the bottom with a wooden or silicone spoon to mix with the marks and remains left by the meat. Let reduce for about five minutes and return the chicken with the vinegar, stirring well.

Cook over medium heat for ten minutes and add the peeled and seedless tomato. It is best to cut it in half, scoop out the seeds and grate it directly on top of the casserole. Mix well and add the rest of the broth. Lower the heat, cover and cook for about 20-30 minutes. Cook uncovered at the end of cooking if you want to reduce the broth further. Taste the point of salt and add thyme and parsley to taste before serving.

With what to accompany the chicken with vinegar

I know Italians find it almost an aberration to use pasta as a garnish, but it is common in other kitchens. David does it and I have inherited it from my father, since in Switzerland it is also common. But you could accompany this chicken with sherry vinegar with potatoes, rice or even some vegetables.

Tags:  Vegetables And Legumes Desserts Meats And Birds 

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