One-Pan Roasted Chicken with Sherry Vinegar Sauce
★★★★☆
PREP TIME
5 minutes
COOK TIME
1 hour
SERVES
4 to 6
Ingredients
1 tablespoon
olive oil
1 to 2
shallots, thinly sliced to yield a heaping 1/4 cup
6 to 8
bone-in, skin-on chicken thighs
2 to 3
Roma tomatoes, diced to yield 1 cup
1 tablespoon
Dijon mustard
2/3 cup
Sherry, such as Harvey's Bristol Cream, or white wine
1/3 cup
sherry vinegar or other
2 cups
water
Instructions
- Preheat the oven to 400° F. In a large skillet over high heat, heat the oil until it shimmers. Add the shallots and immediately reduce the heat to medium. Add a pinch of salt, and sauté until the shallots are soft and translucent, about 5 minutes.
- Meanwhile, place the chicken in a large bowl. Pat dry. Season all over with salt and pepper.
- Add the tomatoes to the pan and cook for 1 minute. Add the mustard and cook for 30 seconds, stirring to incorporate it. Add the sherry, sherry vinegar, and water and bring to a simmer. Transfer the chicken pieces to the pan skin side up. Transfer pan to the oven and roast for 40 to 50 minutes or until the skin is evenly golden brown.
- Remove pan from the oven, and transfer chicken to a plate to rest. Pour juices from the pan into a large bowl or large liquid measure. Let liquids sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to remove fat. Taste juices. Adjust with salt or pepper. Return juices and chicken to the pan. Bring to a gentle simmer. Serve chicken with plenty of juices pooling all around—I like using shallow bowls for this one. Serve with crusty bread, if you wish.
