Best Sheet Pan Tarragon Chicken With Sherry Vinegar Onions Recipes

Sheet Pan Vinegar Chicken image

Provided by Valerie Bertinelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar
2 cups mixed color cherry tomatoes
3/4 cup pitted Castelvetrano olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 450 degrees F.
Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

Chicken With Sherry Vinegar and Tarragon Sauce image

Provided by English_Rose

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) whole chickens (jointed into 8 pieces, or 4 bone-in chicken breast portions)
2/3 cup sherry wine vinegar
2 tablespoons fresh tarragon leaves
1 tablespoon olive oil
12 shallots, peeled and left whole
6 garlic cloves, peeled and left whole
1 3/4 cups dry sherry
1 tablespoon low-fat yogurt
1 pinch salt
plenty fresh ground black pepper

Steps:

Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
The chicken should be golden brown coloured, but not cooked through.
Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.

Nutrition Facts : Calories 1071, Fat 44.1, SaturatedFat 12.1, Cholesterol 187.4, Sodium 249.7, Carbohydrate 25.9, Fiber 0.1, Sugar 4.4, Protein 46.3