Sherried chicken thighs

  • Time cooking time: 40 minutes total
  • Yield Serves 4


    8 chicken thighs
    salt and white pepper to taste
    2 teaspoons olive oil
    3/4 cup dry sherry
    1/4 cup tarragon vinegar
    2 cloves minced garlic
    1/4 cup water


    Rinse the chicken thighs and pat dry. Sprinkle with salt and pepper. In a large skillet, over medium high heat, heat olive oil. Add thighs, and cook until golden brown on both sides, about 10 minutes.
    Add remaining ingredients; boil 1 minute. Reduce heat to medium, cover and cook 15 minutes.
    Uncover and continue cooking until thighs are tender. Transfer thighs to a serving dish. Spoon off the pan drippings; add the water and cook, stirring constantly. Pour over thighs and serve immediately.
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