Chicken with Pedro Ximenez Sherry and Vinegar
While growing up, my dad used cooking sherry in many dishes including my favourite honey soy chicken wings. Consequently I now adore the fragrance of sherry and love experimenting with using it in a variety of dishes. Pedro Ximenez is a type of grape traditionally used to make sweet, rich sherry. I recently also bought a vinegar made from the PX sherry. I absolutely love the flavour and use it whenever I can!
This recipe is a variation on another dish my dad used to make fairly often with chicken and mussels. The original uses only white wine, which of course you can use instead if you prefer. The combination of herbs may sound a bit strange, but trust me when I tell you that it works beautifully.
4 chicken marylands or 8 thighs on the bone (skin on or off)
3 garlic cloves, peeled and smashed
1 teaspoon smoked paprika
1/2 cup Pedro Ximenez sherry or other sweet, good quality sherry
1 dry white wine
1 teaspoon dried oregano
1 tablespoon chopped fresh basil
1 teaspoon dried thyme
1 sprig fresh rosemary
1 teaspoon chopped fresh mint
1 red capsicum, diced
4 fresh ripe tomatoes, chopped OR 1 400g tin of tomatoes, drained and chopped
2 tablespoons Pedro Ximenez sherry vinegar (or you can substitute with balsamic vinegar)
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
A wide, heavy-bottomed pan
1) Gently brown the chicken thighs in a wide, heavy-bottomed pan. Add the garlic and paprika and cook until fragrant.
2) Tip in the sherry and/or wine, along with the oregano, basil, thyme, rosemary and mint into the pan. Cook gently until wine has reduced.
3) Add the capsicum, tomato, vinegar and half the parsley. Season with salt and pepper.
4) Reduce heat to very low, and cook for 1 hour or until chicken is tender. Add a little extra water if sauce becomes to dry.
Serve sprinkled with remaining parsley, accompanied by rice and a drizzle of extra virgin olive oil.