Chicken "Nuggets" with Sherry Vinegar & a Handful of Herbs Recipe

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Ingredients

3 pounds bone-in chicken breasts, skin on
6 tablespoons olive oil
1/3 cup sherry vinegar, plus more for sprinkling
2 large garlic cloves, finely chopped
3/4 cup mixed fresh herbs: parsley, basil, cilantro, tarragon, thyme
1 tablespoon Dijon mustard
1/4 cup dry vermouth
2 tablespoons unsalted butter, chilled

Preparation

Step 1

1. Preheat the broiler. Cut (or hack) the chicken breasts crosswise into 2-inch pieces and place in a large bowl. Add the oil, vinegar, garlic, 1/2 cup of the herbs, the mustard, 1 teaspoon salt, and pepper. Mix well.

2. Put the chicken skin side down on a rimmed baking sheet. Broil 4 minutes. Turn the chicken over and broil 6 minutes longer, until cooked through. Transfer the chicken to a warm platter and cover.

3. Scrape the pan juices and any browned bits from the baking sheet into a small skillet. Add the vermouth and butter and cook 1 minute. Pour the sauce over the chicken. Sprinkle with additional vinegar and the remaining herbs.