Spanish Vinegar Chicken

Heat a large fry pan over medium heat and add in the olive oil. In the meantime, add the chicken breast over some paper towels and pat dry, then season with salt & pepper on both sides, and then cut each one into 1¼ inch (4 cm) thick pieces. Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and cook for 3 minutes per side, then remove and set aside (at this stage, you don't have to fully cook the chicken, just lightly brown it.) Using the same pan, add in the sliced onion and garlic, mix together, then mix every 1 to 2 minutes so everything evenly sautés. After 6 to 8 minutes and the onions are slightly translucent, add in the sherry vinegar and season with salt & pepper. Mix together and simmer for 3 minutes, then add in the chicken broth, sprigs of thyme and bay leaf, and mix together. Once it comes to a simmer, add the pieces of chicken back into the pan, once again in a single layer. Give the pan a gentle shake, then cover with a lid and lower to a low-medium heat, simmer for 3 to 4 minutes or until the chicken is fully cooked through (165°F/74°C). Transfer into serving dishes and top off with chopped parsley, enjoy! Notes: This dish will keep for up to 2 to 3 days in the fridge in an airtight container. When reheating, just add in a splash of broth to bring back the sauce.