Chicken with Herbs and Sherry Vinegarby Rory
This savory, herby chicken makes a great, easy weeknight dinner.
Chicken with Herbs and Sherry Vinegar
Rated 5.0 stars by 1 users
6 Tbsp. Extra Virgin Olive Oil
1/3 C. Sherry Wine Vinegar
1 tsp. Sea Salt, Fine
2 lbs. Boneless Chicken Breast Halves with Skin, Quartered
1/4 C. Dry Vermouth or White Wine
2 Tbsp. Butter, Chilled & Diced
Whisk together first five ingredients in a large bowl. Add chicken and turn to coat well.
Preheat broiler. Arrange chicken, skin side down, on a large, rimmed baking sheet. Pour the marinade over the chicken and broil for 4 minutes.
Turn the chicken and broil until cooked through and skin is browned, which should take 6 minutes or so.
Transfer chicken to a platter. Add vermouth/white wine and cold butter to the juices on the baking sheet. Place the sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 C., scraping up any brown bits. This should take around 2 minutes.
Carefully pour the warm sauce over the chicken to serve.