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Chicken in Sherry Vinegar


Serves 6

1.6kg whole Red Tractor chicken cut into pieces OR 6 Red Tractor chicken quarters
25g butter
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic
3 carrots, finely chopped
¼ pt sherry vinegar
8 tomatoes
1 tbsp fresh chopped parsley
salt and pepper


Chicken in Sherry Vinegar_600_415


Heat a large casserole dish and add butter. Add chicken and cook until skin side is golden brown.

Add the onion, garlic and carrots to the chicken, along with half the sherry vinegar.

Cover, reduce the heat, and cook for 30 minutes.

Meanwhile, deseed and skin the tomatoes. Heat the oil in another pan and add the tomatoes, cook slowly for 10 minutes and take off the heat.

Remove the chicken from the large pan and keep warm. Reduce the cooking liquid until almost dry. Add the rest of the vinegar and reduce by half.

Put the chicken back in, add the tomatoes and parsley. Season and serve with mashed sweet potatoes and griddled baby leeks.