Chicken Braised in Sherry Vinegar Sauce

[JAZ]

Chicken Braised in Sherry Vinegar Sauce

This recipe is based on one from Sally Schneider's book A New Way to Cook. In an only-in-the-eG-Forums reversal of the usual progression of recipes, I turned a lower-fat, lower calorie recipe into one with more of both.

To go back to Schneider's original, lower fat version, remove the skin from the chicken and use less fat to saute. But in that case, you're better off reducing the sauce on the stovetop after removing the chicken pieces. It won't benefit from the oven browning.

• 4 large chicken thigh-leg quarters (or use 6-8 thighs)
  
• 4 T chicken fat, pork fat or olive oil
  
• 1/2 c sliced shallots or onions
  
• 2/3 c medium dry sherry
  
• 1/3 c sherry vinegar
  
• 1 c chicken stock
  
• 1 14-oz. can diced tomatoes, drained
  
• 1 T Dijon style mustard
  
• 1 tsp brown sugar
  
• salt and pepper to taste
  

1. Preheat the oven to 325 degrees. Sprinkle the chicken pieces with salt and pepper. If you're using chicken legs, you can snip the tendons around the chicken "ankle" with scissors to make the pieces easier to eat when serving.

2. Melt 3 tablespoons of the fat or oil in a large skillet (or oven proof braising pan if you have it). Brown the chicken pieces on both sides and remove from the pan.

3. Add the remaining tablespoon of fat to the pan. Saute the onions or shallots until slightly browned, about 6 minutes.

4. Add the sherry and stir to dissolve the browned fond from the bottom of the pan. Simmer for a few minutes to reduce by about half.

5. Add the sherry vinegar and cook for several minutes to reduce again, by about half.

6. Add 1 cup of chicken stock, a pinch of salt, the tomatoes, sugar and mustard and stir to combine. Bring to a simmer.

7. If your pan is oven safe, add the chicken pieces skin side up. If not, transfer the liquid to a large oven proof pan (with lid) and add the chicken. Add more chicken stock, if necessary, to bring the level of liquid about half to two-thirds up the sides of the chicken pieces.

8. Cover the pan and bake in the oven for 25 minutes.

9. Remove the pan from the oven and remove the lid. Turn the oven up to 375 and return the uncovered pan to the oven for another 25 minutes. The liquid will reduce and the chicken skin will get brown and crisp.

10. Take the chicken out of the oven. Depending on the amount of fat in the sauce, you may need to remove the chicken and degrease it at this point. You might also want to reduce it further. Season with salt and pepper to taste. Serve with grits or polenta.

Keywords: Main Dish, Chicken

( RG1856 )