Dry sherry—ask for Fino—is among the world’s most distinctive wines and also among the best for cooking. Here it’s used as the basis for a rich but low fat sauce that is an absolute classic.With bread or rice, this is an incredible dish.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the oil in a large deep skillet with a lid over medium-high heat. Add the chicken to the skillet, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. About halfway through the browning, add some salt and pepper.
Step 2
Remove the chicken with a slotted spoon and drain all but 1 tablespoon of the fat. Add the garlic, onion, and mushrooms and cook until softened and lightly browned, about 5 minutes.
Step 3
Return the chicken to the skillet and add the sherry. Bring the mixture to a boil, then lower the heat, cover partially, and simmer until the chicken is tender, about 45 minutes. If the mixture becomes dry, add some water.
Step 4
Season to taste with salt and pepper, garnish with parsley, and serve.
Roast Mushroom Sherry Chicken
Step 5
Preheat the oven to 400°F. Coat the bottom of a roasting pan with the oil and arrange the chicken pieces, skin side up, in the pan. Put the garlic, onion, and mushrooms around the chicken and sprinkle everything with salt and pepper. Pour the sherry into the pan and bake, uncovered, for 45 minutes, basting every 10 minutes. If the mixture becomes dry, add some water to the pan. Season to taste with salt and pepper, garnish with parsley, and serve.
