Spanish Vinegar Chicken | Classic Pollo al Vinagre de Jerez

This Spanish vinegar chicken, known as “pollo al vinagre de jerez,” is one of southern Spain’s most classic recipes. It’s filled with flavors, easy to make, and done in 30 minutes using just one pan. Serve it next to some roasted potatoes, a garden salad, and a bottle of Spanish red wine for an unforgettable meal.

To make this recipe, I used boneless chicken breast. You can also use chicken thighs or a combination of both. As for the vinegar, I used sherry vinegar. Which is what gives this dish that authentic Spanish flavor. If you can’t find it in your area, you can substitute it for red wine vinegar or apple cider vinegar.

As for the rest of the ingredients, I used yellow onions, garlic, chicken broth, fresh thyme, and a bay leaf. You can add in more vegetables if you like as well as use other types of broth. If you don’t have fresh thyme, just sub it for 1/2 tsp (0.50 grams) of dried thyme.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge in an airtight container. When reheating, just add in a splash of broth to bring back the sauce.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH SHERRY VINEGAR (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Spanish Vinegar Chicken

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Spanish Vinegar Chicken | Pollo al Vinagre de Jerez

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 304 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 boneless chicken breast 10 oz / 300 grams each
• 1 medium yellow onion (thinly sliced)
• 6 cloves garlic (thinly sliced)
• 1/4 cup sherry vinegar 60 ml
• 1/2 cup chicken broth 120 ml
• 4 sprigs fresh thyme
• 1 bay leaf
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, add the chicken breast over some paper towels and pat dry, then season with salt & pepper on both sides, and then cut each one into 1¼ inch (4 cm) thick pieces

3. Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and cook for 3 minutes per side, then remove and set aside (at this stage, you don't have to fully cook the chicken, just lightly brown it)

4. Using the same pan, add in the sliced onion and garlic, mix together, then mix every 1 to 2 minutes so everything evenly sautés

5. After 6 to 8 minutes and the onions are slightly translucent, add in the sherry vinegar and season with salt & pepper, mix together and simmer for 3 minutes, then add in the chicken broth, sprigs of thyme, and bay leaf, and mix together

6. Once it comes to a simmer, add the pieces of chicken back into the pan, once again in a single layer, give the pan a gentle shake, then place a lid and lower to a low-medium heat, simmer for 3 to 4 minutes or until the chicken is fully cooked through (165 F - 74 C)

7. Transfer into serving dishes and top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Sherry Vinegar I used to make this Recipe (10% Off Your Order from tienda.com with Coupon ONAFORK)

Nutrition Facts

Spanish Vinegar Chicken | Pollo al Vinagre de Jerez

Amount Per Serving

Calories 304 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 91mg30%

Sodium 412mg18%

Potassium 600mg17%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 93IU2%

Vitamin C 7mg8%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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