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Oven-baked Sherry Vinegar Chicken

Susiesam's picture
Asked on 13 Jul 2019 by Susiesam

I want to cook the Chicken with Sherry Vinegar and Tarragon Sauce however I am cooking it for 8 people and don’t have a saucepan big enough to cook it on the hob. Can I cook it in the oven once I have browned the chicken, shallots and garlic. If so what temperature do you suggest and how long should I cook it for.

Lindsey, Food Editor's picture
Lindsey, Food Editor replied

Hello,

You don’t say if the dish that you are cooking it in is one that can be heated on the top of the stove before it goes in the oven!

If it is, and the prepared recipe is brought to simmering point before it goes in the oven, I would give it about 45 minutes at 140C (120 fan) or if it’s going in the oven without bringing it to a simmer, I would give it about an hour. We chop the tarragon in this recipe now! 

I think the dish should be covered for the first half of the cooking then I would probably leave the cover off for the second half of the time.

Kind regards

Lindsey

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