Chicken with Sherry Vinegar and Tomato

Poulet au vinaigre de jerez

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

This version of poulet au vinaigre uses delicious sherry vinegar. If you use the sweet and sharp red Banyuls vinegar instead, which is not so easy to find, you may need less or no sugar.


  • 1 free-range chicken cut into 8 pieces, or 4drumsticks and 4 thighs
  • 3 tsp butter
  • 3 tbsp


Season the pieces of chicken on both sides with salt and freshly ground pepper. Heat the butter and olive oil in a large sauté pan. Brown the pieces of chicken over a medium heat, turning them over from time to time. When they are golden all over add the tomatoes and let their juices evaporate, continuing to turn the pieces of chicken from time to time. When the tomatoes have turned into a thic