Sheet Pan Tarragon Chicken With Sherry Vinegar Onions Recipes

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SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS



Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

  • In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
  • Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
  • Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
  • Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

SHEET PAN VINEGAR CHICKEN



Sheet Pan Vinegar Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

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



Chicken With Sherry Vinegar and Tarragon Sauce image

This meal is great for dinner parties or cosy nights in. Naturally low in fat and salt, yet utterly delicious with fragrant fresh tarragon. Serve with baked potatoes, rice, couscous or pasta.

Provided by English_Rose

Categories     Chicken Breast

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

PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE



Pan-Roasted Chicken With Vinegar-Tarragon Sauce image

A recipe from the Dec/Jan issue of Cooks Country magazine. The recipe notes to cut split breasts in half crosswise and/or drumsticks and thighs.

Provided by Kerena

Categories     Chicken Breast

Time 45m

Yield 3 pounds, 4 serving(s)

Number Of Ingredients 11

1 teaspoon cornstarch
1 cup chicken broth
1/2 cup cider vinegar
2 teaspoons honey
3 lbs chicken (bone in, trimmed)
salt and pepper
2 teaspoons vegetable oil
1 shallot, minced
4 garlic cloves, crushed and peeled
1 tablespoon unsalted butter
1 tablespoon tarragon, chopped

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
  • Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
  • Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
  • Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 817.5, Fat 56.8, SaturatedFat 16.9, Cholesterol 262.8, Sodium 428.7, Carbohydrate 6.4, Fiber 0.2, Sugar 3.2, Protein 65.1

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Top Asked Questions

How do you cook chicken with onions and sherry vinegar?
If the chicken skin or onions are not as brown as you’d like, run pan under the broiler for 1 to 2 minutes at the end of cooking. Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.
How do you cook chicken and onions in the oven?
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
How to cook chicken thighs in the oven?
In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight. Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well.

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