Empty My Fridge
Spanish Vinegar Chicken | Classic Pollo al Vinagre de Jerez
Ingredients
- Extra virgin olive oil¼ cups
- Chicken breast · boneless2
- Onion1
- Garlic6 cloves
- Sherry vinegar¼ cups
- Chicken broth½ cups
- Thyme4 sprigs
- Bay leaf1
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat olive oil in a large pan over medium heat.
- Pat the chicken breasts dry, season both sides with salt and pepper, and cut each into 4 cm thick pieces.
- Brown the chicken pieces in a single layer for 3 minutes per side, then set aside. They do not need to be fully cooked.
- In the same pan, cook the sliced onion and garlic, stirring every 1-2 minutes, for 6-8 minutes until the onion is slightly translucent.
- Add the sherry vinegar, season with salt and pepper, and simmer for 3 minutes.
- Add the chicken broth, thyme and bay leaf and stir.
- When simmering, return the chicken to the pan in a single layer, shake gently, cover, and lower to low-medium heat.
- Simmer for 3-4 minutes until the chicken reaches 74 C (165 F) inside.
- Serve on plates and top with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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