Chicken with Sherry Wine Vinegar and Herbs Galore

This easy dish is a showcase for fresh herbs…the more kinds the better. Another method that works well here is to bake the chicken in a deeper baking dish first, then broil at the last minute just to crisp the skin.

½ C. chopped assorted fresh herbs (such as parsley, oregano, tarragon)
6 T. olive oil
1/3 C. Sherry wine vinegar
1 T. Dijon mustard
1 t. salt
1¾ pounds boneless chicken breast halves with skin, each quartered
¼ C. dry vermouth or dry white wine
2 T. butter, chilled, diced

Whisk first 5 ingredients in large bowl. Add chicken; turn to coat. (At this point you can marinate the chicken, refrigerated and covered, up to a day.) Preheat broiler. Arrange chicken, skin side down, on rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.

Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.

Serves 4.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Edible Santa Fe

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