Open in Cookpad AppCooking Instructions
- 1
Marinate chicken in sherry for 4-48 hours, at least overnight.
- 2
Combine sherry vinegar, dijon, basil, and honey in a large mixing bowl. Whisk together. Add a pinch of salt and pepper.
- 3
Pat dry. Coat chicken with enough oil to cover. Season with dried spices. Bake at 300° for approximately one hour or until thermometer reaches 165°
- 4
Serve with sauce and basil garnish
- 5
Variations; Lemon, white or apple cider vinegar, fruit puree, shallots, horseradish, parsley, parmesan, oregano,
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Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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