Remember my favorite Sunday dinner?: Sally Schneider’s Braised Chicken with Sherry and Sherry Vinegar? Well, I’ve simplified it.
Inspired by Diana Henry’s method for Moroccan Chicken and Rice, here, you don’t have to stand at the stovetop browning chicken in batches. Simply sauté a shallot, add some tomatoes, mustard, Sherry, vinegar, and water. Bring to a simmer, add chicken, and roast in the oven for about 45 minutes. Easy peasy.