Spanish chicken in sherry

Spanish chicken in sherry

By
From
Encyclopedia of Food and Cookery
Serves
6

Sweet sherry is not frequently used in savoury dishes but, in this interesting recipe, it adds fascinating flavour to otherwise simple ingredients. The chicken is partially cooked the night before and refrigerated in its sauce – the marinating is part of the flavour secret – a deliciously easy main course for a special dinner.

Ingredients

Quantity Ingredient
1.5kg chicken joints
625ml medium-sweet sherry
125g butter
16 tiny white onions
or 4 onions, quartered
820g tinned tomatoes
2 bay leaves
freshly ground black pepper
85g stuffed olives, sliced
salt

Method

  1. Place chicken in a deep glass or plastic bowl and pour over enough sherry to cover. Refrigerate, covered, for 2–3 hours or longer. Drain chicken, reserving sherry.
  2. Heat butter in a large flameproof casserole and brown chicken pieces on all sides over medium heat. (This will be easier to do if you brown just a few pieces at a time.) Return all chicken to casserole and add onions, tomatoes with their juice, bay leaves and enough reserved sherry to cover ingredients. Season with salt and pepper. Cover casserole and simmer for 30 minutes. Allow to cool, then refrigerate overnight.
  3. Next day, bring casserole to room temperature and bake, uncovered, in a preheated moderate oven (180°C) for 40 minutes or until chicken is tender and sauce reduced. Stir olives into casserole and cook for a further 2–3 minutes to heat through. Discard bay leaves. Serve with rice or noodles and mixed salad.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again