Adapted from a favorite Sally Schneider recipe, this one-pan chicken with sherry vinegar sauce comes together in a snap. It's weeknight friendly but dinner party worthy. As always, for the best chicken, no matter which recipe you are making: salt ahead. If you remember to salt a day in advance, that's ideal, but salting the morning you plan to cook the chicken is great, too. A good rule of thumb: 1 teaspoon kosher salt per pound of chicken. I do this in a 4-qt Pyrex bowl that has a lid, but you certainly could use a Ziplock bag.
A drop of sherry vinegar makes every dish better—find out why we're obsessed with it right now.
Carbonel Sherry vinegar 250ml
A drop of sherry vinegar makes every dish better—find out why we're obsessed with it right now.
If there's only one type of vinegar that's worth keeping around, I firmly believe this one is it. (And no, it's not balsamic.)
This is my adaptation of a classic French dish called poulet au vinaigre. It's very simple to make: the chicken is flavoured with tarragon leaves and simmered in a mixture of sherry vinegar and medium sherry without a lid, so that the liquid cooks down to a glossy, concentrated sauce. Serve with some well-chilled Fino sherry as an apéritif. The Delia Online Cookery School: Watch how to make The Best Roast Chicken in our video. Just click the image to play.
Wondering which vinegar to use as a Sherry vinegar substitute? This article goes over sherry vinegar replacements and similar vinegar comparisons
A drop of sherry vinegar makes every dish better—find out why we're obsessed with it right now.
One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version. The Delia Online Cookery School: One of our most popular festive recipes is Etty’s Sausage Rolls. Just click to watch how to make them.
Professional chefs tell us which pantry staples they've been using to spice up their home cooking during the pandemic.
When citrus is at its peak, this sunny citrus salad makes a great side dish for weekend brunching. We like it with baked ham and and a vegetable quiche to round out the meal. Also good with grilled chicken, pork and seafood!
Catalan roasted vegetables (Escalivada Catalana) is a popular tapas or side dish that is made with vegetables that are simmered down until soft and gooey. Serve it as a tasty tapas dish smeared over some fresh bread or served alongside your favorite meat or fish dish, Catalan Roasted Vegetables is a surefire flavor sensation.
Out of vinegar and need a quick substitute? Find an easy swap for any type of vinegar, including balsamic, red wine, and herb.
In Madrid and many regions of Spain you take your pick of the tantalising plates packed along the bar to devour with an aperitif.
Keswick Hall’s Executive Chef John Hoffman sheds light on cooking with herbs.
Serves 2, but makes more soy marinated eggs than you’ll need for both servings Ingredients 2 heaping cups steamed rice (from 1 cup dry) 1 tin Fishwife smoked Mackerel 5 eggs ½ cup soy sauce ¼ cup warm filtered water 1 tablespoon brown sugar 3 tablespoons sherry vinegar Pinch cayenne (optional) ¼ cup thinly sliced green onion Instructions Bring a pot of water to a gentle boil. Lower in the eggs, and cook for 7 minutes. Older eggs tend to peel easier, so if you’re working with very fresh eggs from a local farmer, adding a splash of vinegar to the boiling water can help make the peeling process easier. While the eggs are boiling, prepare an ice bath in a bowl large enough to fit the 5 eggs. Transfer the cooked eggs to the ice bath - this helps to stop the cooking, and is another handy trick for ensuring your eggs peel without causing trouble. Combine the warm water and brown sugar in a pint sized jar with a tight fitting lid. Stir until the sugar has fully dissolved. Add the soy sauce, vinegar, and cayenne. Peel the eggs and carefully lower them into the marinade. 5 eggs should fit snugly under the marinade. Put the lid on the jar and set the eggs in the fridge to marinate for at least an hour, or up to a maximum of 3 hours. The longer you marinate the eggs, the saltier and more flavorful they will be. Proceed at your own discretion. If you are making these the day before serving, remove them from the marinade and store in an airtight container for up to 5 days. The marinade will keep for at least a week, and can be reused at least once. To serve, pile a heaping cup of warm, steamed rice into a bowl. Flatten it out to make a little well for the goodies, and nestle in a mackerel filet and a halved soy marinated egg. Shower with green onions and enjoy as a simple, nourishing breakfast.
