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a pan of vinegar braised chicken with a pedro ximenez sherry sauce

Vinegar Braised Chicken with Pedro Ximénez Sherry Sauce

Byron
Vinegar Braised Chicken with Pedro Ximénez Sherry Sauce is a simple chicken dish loaded with flavor. An onion and vinegar reduction with a generous drizzle of Pedro Ximenez sherry - Served on a bed of mash, this is pure magic for the tastebuds!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Chicken, dinner, Main Course, one pot recipe
Cuisine American, Authentic Spanish recipe, Mediterranean, Spain
Servings 2 Main
Calories 427 kcal

Equipment

  • 12 inch cast iron skillet with lid
  • Wooden cutting board
  • Chef knife
  • Cooking Tongs

Ingredients

  • 2 tablespoons Extra virgin olive oil
  • 2 chicken quarters skin on
  • 2 red onions cut into thin strips or rounds
  • 3 garlic cloves cracked (left whole)
  • ⅔ cup Pedro Ximénez Sherry or a sweet sherry
  • ¼ cup Jerez Sherry Vinegar
  • ½ orange cut into thin rounds
  • ½ cup chicken stock we used Organic Free Range Chicken Low Sodium Broth
  • Bundle of Fresh Thyme plus more for garnish
  • Sea Salt and pepper to taste

Instructions
 

Step 1 - Caramelize the onions

  • Finely Slice 2 red onions and add them to a large skillet with 2 tablespoons of oil (or butter if you prefer). Cook on medium heat for 3-4 minutes or until the onion softens, then add the ½ cup vinegar and ¼ cup of the chicken stock.
    2 tablespoons Extra virgin olive oil, 2 red onions, ¼ cup Jerez Sherry Vinegar, ½ cup chicken stock
  • Sprinkle a tablespoon of granulated sugar over the top of the onions (optional), do not stir through, instead gently pat down the onion so it is evenly distributed around the pan.
  • Reduce heat to a low simmer and slowly reduce the vinegar and stock until it has evaporated (around 20-25 minutes). Be careful not to use high heat for this step as the onion will burn and won’t caramelize with the sugar and vinegar. The slower the better.

Step 2 - Add aromatics, sherry, and chicken

  • Add the seasoned chicken pieces to the onions. Top up with a cup of chicken stock and the Pedro Ximenez sherry (or any sweet sherry). Add a few sprigs of fresh thyme, the cracked whole garlic cloves, 2-3 orange rounds, and season to taste.
    2 chicken quarters, 3 garlic cloves, ⅔ cup Pedro Ximénez Sherry, ½ orange, Bundle of Fresh Thyme, Sea Salt and pepper to taste
  • Bring to a boil, then reduce heat to a low simmer. Be sure to check liquid levels, cover and simmer for at least 30 minutes, then rotate chicken pieces and continue to simmer for another 20-30 minutes or until the chicken is soft and falling off the bone.
  • Add more stock if the pan starts to dry out.

Step 3 - Serve

  • Serve straight from the pan with lots of fresh bread to mop up the delicious sauce. Alternatively, serve over a bed of creamy mashed potatoes.

Video

Notes

Cooking tips and FAQs:

What Sherry to use
We used Pedro Ximénez Sherry. It is a famed sherry brand here in Spain, renowned for its delicate yet sweet flavor. It is an absolute delight to cook with, especially when you want to caramelize flavors. If you can’t source Pedro Ximénez Sherry, any good quality sweet sherry will also work. 
Simmer slow and low
This is a fantastic recipe to make on weekends or when you have lots of time. At a push, you could make it in an hour, but in all honesty, you’ll get better results if you give it longer and allow the onions to fully caramelize. 
Giving the chicken an hour to slowly simmer and braise in the sauce works just fine, but if you want a thicker, richer flavor and deliciously juicy chicken that falls off the bone, cook it longer (we suggest around 2 hours on very low heat). 
Chicken cuts to use
We used large chicken quarters (one per serving). Any bone-in chicken cut will work well for this recipe (thighs, drumsticks). Braising is a cooking process that suits darker chicken meat that’s attached to the bone. With the slow cooking of the meat, the meat releases from the bone, resulting in a rich flavorful chicken meat that’s just so juicy and tender. 
How to know when the chicken is cooked through?
The easiest way to ensure your chicken is cooked through is to use a meat thermometer and check the internal temperature of the thickest part of the chicken has reached 74°C /165°F. 
Keyword 1 hours recipe, Bone-in Chicken, Braised, braised chicken, caramelized onions, jerez sherry vinegar, pedro ximinez, Sherry, sweet, vinegar braised chicken