Sunday, 13 December 2015

Andalusian Chicken with Sherry

Made in an effort to use up some leftover sherry, this is a dish that is really reminiscent of my childhood. My Mum used to make a similar dish using brandy or calvados and cream. It was delicious. I served it with crushed potatoes and strips of courgette and carrot.

Andalusian Chicken with Sherry (from Pan-Cooked Chicken Dishes)
(Serves 4)

zest 1 lemon
1 tbsp lemon juice
6 tarragon sprigs, leaves chopped
2 tbsp oil
4 chicken breasts
salt and pepper
1 onion, chopped
4 garlic cloves, chopped
75ml sherry
150ml chicken stock
2 tbsp creme fraiche

Heat the oil in a large frying pan. Season the chicken with salt and pepper and add to the pan. Fry for 3 mins on each side until browned. Remove from the pan. Add the onion and the garlic and fry over a medium heat for 5 mins, stirring.

Stir in the lemon zest, tarragon, sherry and stock. Stir well, scraping up any bits from the bottom of the pan. Season and stir in 1 tbsp lemon juice. Bring to the boil and return the chicken to the pan.

Reduce the heat to low, cover the pan and simmer for 15 mins. Remove the chicken from the pan. Stir the creme fraiche into the sauce and bring back to the boil. Boil rapidly until reduced and thickened. Season again. Cut the chicken unto thick slices and top with the sauce.

1 comment:

  1. Sherry is just not used enough in cooking today. I think it's something to do with the old fashioned image of "cooking sherry". This sounds very fine to me. (Although there's nothing wrong with calvados and cream either).