Chicken does not need to brown before tossing everything into the oven, I tried the Sally chicken method. It worked just fine. The only trick is to remove the fat from the sauce at the end while the chicken is resting, which leaves you with a delicious, rich, concentrated sauce, perfect for stripping bread. I like to serve it with green salad on the side.
- 1 tablespoon of olive oil
- 1 to 2 shallots, finely chopped, to get a bunch of 1/4 cup
- kosher salt and pepper to taste
- 6 to 8 chicken thighs
- 2-3 cubed rum tomatoes to get 1 cup
- 1 tablespoon Dijon mustard
- 2/3 cup sherry, for example, Harvey Bristol cream or white wine
- 1/3 cup sherry vinegar or other
- 2 cups of water
- serving bread
Directions For Making Recipe:
- Preheat the oven to 400 ° F. In a large frying pan over high heat, heat the oil until it overflows. Add shallots and immediately reduce heat to medium. Add a pinch of salt and fry until the shallots are soft and transparent, about 5 minutes.
- In the meantime, place the chicken in a large bowl. Pat is dry. Season with salt and pepper.
- Add the tomatoes to the pan and cook for 1 minute. Add mustard and cook for 30 seconds, stirring to add it. Add sherry, sherry vinegar and water and bring to a boil. Transfer pieces of chicken into a pan with the skin up. Transfer the pan to the oven and fry for 40-50 minutes or until the skin becomes evenly golden brown.
- Remove the pan from the oven and transfer the chicken to a plate to rest. Pour the juices from the pan into a large bowl or large volumetric liquid. Allow the fluid to sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to remove grease. The taste of juices. Adjust with salt or pepper. Return the juices and chicken to the pan. Bring to a soft boil. Serve chicken with lots of juices that flow around – I like to use small bowls for this. Serve with crispy bread if you like.