Chicken With Fresh Herbs and Sherry Wine Vinegar |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mmmmmm.... A fantastic sounding recipe from Bon Apetit, June, 08. (I love that this recipe doesn't only rely on the acid from the vinegar- dry white wine adds to the delicious-ness!) *Original recipe states that it is Even lovelier atop coarsley torn escarole. Yum! Ingredients:
olive oil |
1/2 cup sherry wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon salt |
1 3/4 lbs boneless chicken breast halves, skin on, each quartered |
1/4 cup white wine (dry) or 1/4 cup dry vermouth |
2 tablespoons unsalted butter, chilled, diced |
Directions:
1. In a bowl, whisk together the herbs, oil, Sherry vinegar, Dijon and salt.
2. Add chicken and coat.
3. Preheat your broiler. Skin side down, arrange chicken on a rimmed baking sheet.
4. Pour the remaining marinade over the chicken and broil for 4 minutes. Turn the chicken and continue to broil until cooked through and skin is browned (approx. 6 minutes).
5. Transfer chicken to platter and add wine and cold butter to the juices on the pan.
6. Place the baking sheet over two burners on your stove (medium heat). Cook until sauce is redued to about 1/2 cup. (Be sure to scrape up all of those lovely little brown bits from the pan for about 2 minutes.).
7. Pour this sauce over the warm chicken.
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