Mediterranean-inspired

Sherry Vinegar Chicken White Bean Skillet

Golden chicken thighs simmer with white beans, greens, tomatoes, herbs, and a bright sherry-vinegar pan sauce.

0.0 average rating 0 ratings By Recipes Worth Cooking Test Kitchen
Sherry Vinegar Chicken White Bean Skillet

Vinegar-forward cooking works when the acid is balanced by something creamy or starchy.

White beans soak up the sherry vinegar pan sauce and make the skillet feel complete.

Brown the chicken well before building the sauce.

The vinegar loosens the browned bits, tomatoes add sweetness, and greens make the pan feel fresher.

Keep the simmer gentle after the beans go in.

You want the beans creamy and intact, not broken into paste.

For another recipe in this seed collection, try Pear Vinegar Chicken Crunch Salad or White Bean Spinach Gnocchi Skillet.

Jump to Recipe

Directions

  1. Season chicken with 1 teaspoon salt and black pepper.
  2. Sear chicken skin-side down in olive oil for 8 minutes, then turn and cook 4 minutes more.
  3. Transfer chicken to a plate and pour off all but 1 tablespoon fat.
  4. Cook shallots and garlic for 2 minutes.
  5. Add sherry vinegar and scrape up browned bits.
  6. Stir in broth, tomatoes, and beans, then nestle chicken skin-side up into the skillet.
  7. Simmer uncovered for 18 to 22 minutes, until chicken reaches 165 F, then fold in spinach and parsley.

Nutrition

Nutrition Information

Estimated per serving: 610 calories, 49 g protein, 36 g carbohydrates, 30 g fat.

Variations

Recipe Variations

- Use boneless thighs and reduce the simmer time.
- Swap spinach for kale.
- Add olives for a brinier skillet.

Notes

  • Use good sherry vinegar; harsh vinegar will dominate the sauce.
  • If the sauce reduces too far, add a splash of broth.
  • Serve with crusty bread or rice.

Community

Ratings & Reviews

No reviews yet

Cook it, rate it, and help future readers decide if this recipe belongs in their rotation.

Keep Cooking

Related Recipes