Tuesday, July 15, 2008

Emphasis on the vinegar

I love Delia Smith's recipes, so much so that I'm considering subscribing to her site's premium content. I've cooked both sweet and savory dishes with great results.

I was excited to see her recipe for Chicken with Sherry Vinegar and Tarragon Sauce. It looked fantastic as pictured on her site, and I printed out the recipe. I couldn't wait to make it and purchased the ingredients. Saturday was the day!

First I browned the chicken, shallots and garlic as instructed, then sprinkled the tarragon and poured in the sherry and the sherry vinegar. Setting it to a bare simmer, I admired the beauty before me:


I expected that as the chicken cooked, the liquid would reduce to a nice syrup-y sauce with the lovely flavor of sherry and tarragon. Yum.

After the requisite 45 minutes, the chicken was cooked, but tons of thin liquid still remained in the pan. I removed the chicken and veggies and tried to reduce the sauce, but didn't have much luck.


After cooking the dish, I thought to check the forum posts on Delia's site and found that others had the same experience too much liquid, and that they found the taste too "sharp." Well, I do wish I'd seen this info in advance.


The Verdict:

I served up the chicken with some English peas (looking a little wizened). My husband loved it - gave it a full 10 on the scale of 1-to-10! In my opinion, there was too much vinegar flavor. Next time, I'd cut the sherry to 8 fl oz, and the vinegar to 1.5 fl oz.

[update]
Actually, upon further thought, I doubt that I'll make this again - there are just too many wonderful chicken recipes out there.

2 comments:

j. d. e. said...
This comment has been removed by the author.
n.o.e said...

It's my new favorite chicken, and will be on the menu in the next week. You can help man the mortar and pestle!