Crisp Chicken with Sherry-Vinegar Sauce

Crisp Chicken with Sherry-Vinegar Sauce
Photo by Romulo Yanes


  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1/3 cup reduced-sodium chicken broth
  • 2 teaspoons mild honey
  • ¾ teaspoon paprika
  • 1/3 cup Sherry vinegar
  • 4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
  • + 3 more ingredients
    • 1 teaspoon salt
    • 4 garlic cloves
    • 2 tablespoons olive oil

Put oven rack in upper third of oven and preheat oven to 450°F. Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, ...

View full recipe at Epicurious


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