Chicken With Garlic And Sherry Recipes

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

Steps:

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

GARLIC CHICKEN WITH SHERRY RECIPE

Steps:

• Put the olive oil, bay leaves and garlic into a small pan and leave to infuse over a low heat for 15 mins. Heat the oven to 180C. Put the oil, bay leaves and garlic into a large sauté pan. Season the chicken with salt and pepper and cook in the sauté pan, skin-side down, until the skinis crispy. Then put skin-side up on a baking tray in the oven and cook for 35 minutes or until cooked through.
• Return the chicken to the infused oil in the sauté pan, turn up the heat and add the dry sherry. Allow it to bubble to burn off the alcohol then sprinkle over the pimentón and parsley. Serve with a tomato salad and some crusty bread with a drizzle of olive oil to dip into the sauce

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
• Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CALIFORNIA SHERRY CHICKEN

Steps:

• Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
• Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
• In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
• In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

GARLIC-SHERRY CHICKEN

Steps:

• Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
• Drain and coarsely chop artichoke hearts.
• Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
• Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
• Saute onions and garlic on low-medium until onions are soft and translucent.
• Add mushrooms if using them and cook briefly.
• Add sherry to pan and stir until it has all evaporated.
• Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
• Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
• Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
• Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy).
• Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
• I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
• Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
• Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
• Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
• Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
• Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
• Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.

CHICKEN WITH SHERRY VINEGAR AND GARLIC

Steps:

• Garlic Paste:.
• Mash minced garlic to form paste; place in bowl. Add vinegar, mustard, paprika, thyme and pepper; stir to combine. Set aside.
• Starting at neck end of each chicken and working with hands between skin and breast, gently lift skin from breast, being careful not to tear. Lift skin away from thighs and legs. Using fingers, spread half of the garlic mixture over breast beneath skin of each chicken, working forward to legs. Place on rack in large roasting pan.
• Roast in 400°F (200°C) oven for 45 minutes.
• Pour vinegar over chickens. Roast until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C), about 45 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
• Skim fat from pan juices. Whisk flour into juices; cook over medium-high heat, whisking, for 1 minute. Whisk in chicken stock; reduce heat and simmer, whisking, until thickened, about 5 minutes.
• Strain into warmed gravy boat; serve with chicken.

CHICKEN SAUTé WITH SHERRY

Steps:

• Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.