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Chicken with Fresh Herbs and Sherry Wine Vinegar

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic chicken with fresh herbs and sherry wine vinegar is a vibrant, diabetes-friendly main course that focuses on high-quality fats and punchy, natural flavours. By using a blend of fresh Italian parsley, oregano, and tarragon, the dish achieves a sophisticated depth without the need for excessive sugar or heavy starches. The sharp acidity of the sherry vinegar cuts through the richness of the chicken, creating a balanced and refined sauce that feels truly indulgent while remaining health-conscious.

Ideal for a quick midweek dinner or a lighter weekend roast alternative, this protein-rich dish pairs beautifully with steamed green beans or a crisp garden salad. Because the chicken is grilled rather than fried, it retains its succulence while the skin achieves a lovely golden finish. This recipe is a fantastic example of how simple, fresh ingredients can be transformed into a comforting, homemade meal that supports a balanced lifestyle.

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Ingredients for Chicken with Fresh Herbs and Sherry Wine Vinegar

  • 1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)

  • 90ml olive oil

  • 80ml Sherry wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon salt

  • 800g boneless chicken breast halves with skin, each quartered

  • 60ml dry vermouth or dry white wine

  • 2 tablespoons unsalted butter, chilled, diced

How to make Chicken with Fresh Herbs and Sherry Wine Vinegar

Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.

Preheat grill. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; grill 4 minutes. Turn chicken. Grill until cooked through and skin is browned, about 6 minutes.

Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 120ml , scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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