Inspired by Diana Henry’s method for Moroccan Chicken and Rice, this recipe calls for forgoing standing at the stovetop browning chicken in batches, opting to chuck everything into the oven at once.
How to Make One-Pot Chicken with Sherry Vinegar Sauce
5 Favorite No-Browning Chicken Recipes
5 from 8 reviews As always, for the best chicken, no matter which recipe you are making: salt ahead. If you remember to salt a day in advance, that’s ideal, but salting the morning you plan to cook the chicken is great, too. A good rule of thumb: 1 teaspoon kosher salt per pound of chicken. I do this in a 4-qt Pyrex bowl that has a lid, but you certainly could use a Ziplock bag.
