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Favorite Sunday Dinner: Braised Chicken with Sherry & Sherry Vinegar

  • Author: Alexandra
  • Total Time: 50 minutes
  • Yield: 4


Adapted slightly from Sally Schneider’s A New Way to Cook This is a nice dish to have all of your ingredients prepped ahead: chop your shallots; have your sherry and sherry vinegar measured out; etc.


  • 3 lb chicken, cut into 8 pieces
  • kosher salt, plus more to taste
  • freshly cracked pepper, plus more to taste
  • 3 tbsp flour
  • 1 tbsp + 1 tsp olive, grapeseed or peanut oil
  • 1/4 cup + 2 tbsp shallots, finely chopped
  • 2/3 cup medium-sweet sherry (I use Harvey’s Bristol Cream dry sherry)
  • 1/3 cup sherry vinegar
  • 11-1/2 tsp sugar
  • 2 cups chicken stock
  • 1 cup drained and coarsley chopped peeled plum tomatoes (I like Pomi Chopped Tomatoes — see photo)
  • 1 tbsp dijon mustard


  1. Season chicken all over with salt and pepper. Dredge chicken in flour and shake off excess.
  2. Heat 2 tsp oil in a skillet and sear chicken until golden on each side. Add more oil as needed waorking in batches.
  3. Reduce heat and sauté shallots, covered until softened; uncover and sauté until golden brown. Add sherry and deglaze; reduce by half. Add vinegar and sugar and reduce by half. Add chicken stock, tomatoes, mustard, salt and pepper. Add chicken thighs and legs, partially cover and cook 7 mins. Add breasts and wings (if using), cover and simmer 20 mins or until chicken is cooked through. Remove chicken to a plate.
  4. Simmer sauce 10 mins or until slightly thickened and flavors are rich and mellow. Return chicken to pan and heat through.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes