Crisp Chicken With Sherry-vinegar Sauce

[rhodry69]

Crisp Chicken With Sherry-vinegar Sauce


The Tangy Honey-vinegar Sauce That Tops This Crisp-skinned Chicken Is Also Great On Pork, Duck, Or Even A Meaty Fish.


4 Chicken Breast Halves (2 - 2½ Lb Total), With Skin & Bone
1 Tsp Salt
½ Tsp Black Pepper
2 Tbsp Olive Oil
4 Garlic Cloves, Finely Chopped
¾ Tsp Paprika
1/3 Cup Sherry Vinegar
1/3 Cup Reduced-sodium Chicken Broth
2 Tsp Mild Honey
2 Tbsp Unsalted Butter


Put Oven Rack In Upper Third Of Oven & Preheat Oven To 450°f.

Pat Chicken Dry & Sprinkle Evenly With Salt & Pepper.

Heat Oil In A 12-inch Heavy Skillet Over Moderately High Heat Until Hot But Not Smoking, Then Sear Skin Side Of Chicken Until Golden Brown, 4 - 6 Minutes.

Transfer Chicken, Skin Side Up, With Tongs To A Large Shallow Baking Pan (reserve Skillet) & Roast Until Chicken Is Just Cooked Through, 20 - 25 Minutes. Let Chicken Stand 5 Minutes.

Meanwhile, Cook Garlic In Reserved Skillet Over Moderately High Heat, Stirring, Until Pale Golden, 15 - 30 Seconds. Add Paprika, Then Immediately Add Vinegar, Stirring & Scraping Up Any Brown Bits, & Boil 1 Minute.

Add Broth & Honey & Simmer, Stirring Occasionally, Until Liquid Is Reduced To About ½ Cup, About 2 Minutes.

Remove From Heat & Whisk In Butter, 1 Tablespoon At A Time, Until Incorporated. Season With Salt & Serve With Chicken.


Makes 4 Servings.