Chicken in a Sherry Vinegar and Rosemary Cream Sauce

A  quick and easy chicken dish, and  links to other ideas. Have yourselves a sunny weekend.

Stay Safe Stay Well.

chicken with sherry vinegar

Chicken in a Sherry Vinegar and Rosemary Cream Sauce


Serves 4

6-8 chicken thigh pieces with the bone and skin intact

6-8 cloves garlic, unpeeled

100ml sherry vinegar

100ml dry sherry or white wine

1 teaspoon cornflour

100ml double cream

2 -3 sprigs fresh rosemary

Salt and black pepper



Heat the oven to gas 5/190c

Heat a heavy based frying pan over a high heat. When it is hot place half of the chicken pieces, skin side down, in the pan (no need for additional oil as the chicken fat will soon render). Fry the pieces until dark golden and then turn over to brown the undersides. Remove to an oven proof dish. Repeat with the remaining pieces.

Tuck the garlic cloves  between the browned pieces of chicken and place the rosemary sprigs on top.

To make the sauce. Pour the sherry vinegar into the still-hot pan, it may spit so take care. Stir well to deglaze the cooking juices from frying the chicken. Reduce the vinegar by half and then pour in the dry sherry or white wine. Boil the sauce rapidly to reduce it by about a third.

Mix the cornflour with a tablespoon of water.

Stir the double cream and the cornflour into the sauce. Simmer for a few minutes to thicken and then pour over the browned chicken pieces.

Cover the ovenproof dish with foil, or a lid, and cook for 25 minutes. Remove the cover for the final 5 minutes for cooking.

Serve with rosemary roast potatoes and wok vegetable medley or with rice or mash.

Links to other chicken dishes that you might enjoy:

Chicken and Salmon Tikka served with crouton salad and green mayo

Tarragon chicken mayonnaise with grapes

Chicken in a Cheese and Sherry Sauce

Spring Chicken cooked with lemon juice, garlic and olives

Happy Cooking

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