Spanish Vinegar Chicken | Pollo al Vinagre de Jerez
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
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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)
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Using the same pan, add in the sliced onion and garlic, mix together, then mix every 1 to 2 minutes so everything evenly sautés
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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
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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)
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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)