Chicken with Pedro Ximenez sherry and vinegar

Growing up, my dad used cooking sherry in many dishes including my favourite honey soy chicken wings. Consequently I now adore the fragrance of sherry and love experimenting with using it in a variety of dishes. Pedro Ximenez is a type of grape traditionally used to make sweet, rich sherry. I recently also bought a vinegar made from the PX sherry. I absolutely love the flavour and use it whenever I can!

This recipe is a variation on another dish my dad used to make fairly often with chicken and mussels. The original uses only white wine, which of course you can use instead if you prefer. The combination of herbs may sound a bit strange but trust me when I tell you that it works beautifully.

Chicken with Pedro Ximenez sherry and vinegar

As featured on Masterchef Food Hub

Serves 4

Ingredients:

  • 8 chicken thighs on the bone, skin on or off
  • 3 garlic cloves, peeled and smashed
  • 1 teaspoon smoked paprika
  • 1 red capsicum, diced
  • 4 fresh ripe tomatoes, chopped OR 1 400g tin of tomatoes, drained and chopped
  • 1 dry white wine
  • 1/2 cup Pedro Ximenex sherry or other sweet, good quality sherry
  • 2 tablespoons Pedro Ximenex sherry vinegar (you can substitute balsamic)
  • 1 sprig of fresh rosemary
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • salt and pepper

Method:

  1. Gently brown the chicken thighs in a wide pan.
  2. Add the garlic and paprika and cook until fragrant.
  3. Tip in the sherry and/or wine, oregano, basil, thyme, rosemary and mint.
  4. Cook until wine has reduced.
  5. Add the capsicum, tomatoes, vinegar and half the parsley. Season with salt and pepper.
  6. Reduce heat to very low and simmer for 45-60 minutes or until chicken is tender.
  7. Serve sprinkled with remaining parsley, accompanied by rice and a drizzle of extra virgin olive oil.

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3 thoughts on “Chicken with Pedro Ximenez sherry and vinegar

  1. The flavours you’ve used to cool the chicken is making me drool! I love the fact you have served it over a bed of rice too 🙂

  2. Pingback: Sherry the Fine Cream of Wine « Brenden Blaine Darby

  3. Pingback: Pork belly & ribs stewed in orange, soy and spices « Scoff & Quaff

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