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Description
This recipe is great for entertaining and can be served family style by bringing the pan to the table. It looks beautiful, making it worth the extra work of browning the chicken and buying a specialty ingredient like sherry vinegar.
Ingredients
US|METRIC
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Directions
- Season the chicken with 2 teaspoons of salt; set aside.
- Heat a 10-inch deep skillet over medium-high heat. Add the bacon, and cook until crispy.Transfer the cooked bacon to a paper towel-lined plate to drain. Spoon the oil from the pan into a heatproof container.
- Add 1 tablespoon of oil back to the pan over medium-high heat. Add 4 pieces of chicken to the pan, skin side down. Cook, undisturbed until the underside is a deep golden color, 5 to 7 minutes. Turn the chicken and cook on the other side until deep golden, about 5 minutes more. Transfer to a dish. Repeat with the remaining pieces of uncooked chicken, adding more of the reserved oil, if needed, to prevent it from sticking to the pan. Set the browned chicken aside while you prepare the sauce. (Note: The chicken is not cooked through yet; it’ll finish cooking in the sauce.)
NutritionView More
980Calories
Sodium81% DV1940mg
Fat109% DV71g
Protein137% DV70g
Carbs2% DV7g
Fiber4% DV<1g
| Calories980Calories from Fat640 |
| % DAILY VALUE |
| Total Fat71g109% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol345mg115% |
| Sodium1940mg81% |
| Potassium910mg26% |
| Protein70g137% |
| Calories from Fat640 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber<1g4% |
| Sugars4g8% |
| Vitamin A25% |
| Vitamin C35% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.