This is a recipe from the wonderful recipe book I posted about a few days ago, Stuffed Vine Leaves Saved My Life by Nadia Sawalha, and it was one of the first recipes I made from the book.
Ingredients
- 3tbsp plain flour
- salt and black pepper
- smoked paprika
- 4 chicken breasts cut into chunks (the recipe calls for a whole chicken, cut into pieces on the bone)
- 150ml/5fl oz olive oil
- 20 garlic cloves, unpeeled
- 200ml/7fl oz sherry
- fresh parsley, chopped
Directions
- Season the flour with salt, pepper and paprika.
- Roll the chicken pieces in the flour mixture.
- Heat the oil in a pan.
- Fry the chicken pieces until cooked through.
- Then fry the garlic in their skins (although this works just as well without the skins) with the chicken until golden brown.
- Remove from the heat and add the sherry bit by bit.
- Turn the heat up gradually to burn off the alcohol.
- Turn down the heat again and simmer until the sherry has disappeared.
- Sprinkle with parsley and serve with barra de pan (french stick) to mop up all the juice.
This goes really well with sautéed potatoes and would be equally as nice with a crisp green salad in summer. I used probably double the amount of sherry in an attempt to keep this “fresh” when my partner stayed out watching football one night and it worked just as well. The juice/sauce from this recipe is absolutely divine and it just wouldn’t be the same without a hunk of crusty bread to dip in to it.
[…] Comments « Spanish style chicken in sherry […]
weirdly, i’m hooked on kids cookbooks at the moment. they have great simple recipes! and often recipes that the kids can help out with (if i’m feeling patient:). Also i’ve found good recipes for basic old fashioned fare that i feel i ought to be making more but never know how – like bread, pizza dough, meat balls, meringues, sponge cake. B
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