Garlic Sherry Chicken Recipes

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ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE



Roasted Chicken with Garlic-Sherry Sauce image

This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 quarts water
1/2 cup salt
4 bone-in chicken breast halves (12 ounces each)
3/4 teaspoon pepper, divided
2 teaspoons canola oil
8 garlic cloves, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/2 cup sherry or additional reduced-sodium chicken broth
3 fresh thyme sprigs
1/4 cup butter, cubed
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.

GARLIC CHICKEN WITH SHERRY RECIPE



Garlic Chicken with Sherry Recipe image

Garlic chicken with sherry is a high protein and delicious evening meal. Don't be put off by the cooking time, this garlic chicken recipe is minimal fuss.

Provided by Jane Curran

Categories     Dinner, Main course

Time 1h15m

Yield Serves: 4

Number Of Ingredients 7

4tbsp extra virgin olive oil
2 bay leaves
8 garlic cloves, unpeeled
8 chicken thighs, skin on and bone in
75ml dry sherry
2tsp pimentón pepper
4tbsp chopped fresh parsley

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

Nutrition Facts : @context https, Calories 342 Kcal, Fat 20 g, SaturatedFat 4 g

GARLIC-SHERRY CHICKEN



Garlic-Sherry Chicken image

I was participating in a forum thread where a cook was looking for a garlic sauce recipe for chicken. The recipes people were talking about sounded so good that I made my chicken with the garlic-y sherry sauce for dinner tonight and wrote it down so I could post it. The marinated artichoke hearts give it a special tang. If your family is larger or smaller than mine its easy to adjust quantities and it holds well if you need it to -- a good buffet dish for entertaining. I use bone-in, skin-on chicken breasts because they stay moister during cooking.

Provided by 3KillerBs

Categories     Chicken Breast

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 12

2 -3 lbs chicken breasts
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
2 onions, minced
3 tablespoons flour
2 cups chicken stock
1/4 cup sherry wine
12 ounces marinated artichoke hearts
8 ounces fresh mushrooms, sliced (optional)
1/2 teaspoon salt
fresh ground black pepper

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.

CALIFORNIA SHERRY CHICKEN



California Sherry Chicken image

Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired.

Provided by Nikki

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
½ cup cooking sherry
½ cup chicken broth
1 clove garlic, minced
½ lemon
4 carrots
4 zucchini squashes, julienned

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.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.5 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 5.2 g, Protein 30.6 g, SaturatedFat 1.6 g, Sodium 893.5 mg, Sugar 7 g

RUSTIC GARLIC CHICKEN WITH SHERRY & BRANDY



Rustic Garlic Chicken with Sherry & Brandy image

A MUST HAVE for anyone who has enjoyed 'Pollo al ajillo' - Chicken fried in Garlic. The Sherry and Spanish Brandy bring a taste of such authenticity that you could be there !!

Provided by Martin Andrews

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 chicken, cut into pieces
1 teaspoon paprika
salt & fresh ground pepper
5 tablespoons light olive oil
10 cloves garlic, roughly chopped (yes 10!)
2 tablespoons Spanish brandy
3/4 cup fino sherry wine (very dry)
2 bay leaves

Steps:

  • Rub the chicken pieces in a mixture of the paprika, salt and pepper.
  • (I put plastic bags on my hands to stop the bits getting under my nails!) Gently heat the Olive Oil in a large flame-proof casserole dish and fry the garlic until it is lightly browned.
  • Remove the garlic with a slotted spoon.
  • Add the chicken pieces and gently fry until light brown on all sides.
  • Return garlic to the dish, add the sherry, brandy and bay leaves.
  • Bring to the boil and then cover and simmer for approx 45 mins until the chicken is tender.

Nutrition Facts : Calories 442.6, Fat 34.1, SaturatedFat 7.2, Cholesterol 85, Sodium 83.6, Carbohydrate 4, Fiber 0.4, Sugar 0.5, Protein 21.7

SWISS SHERRY CHICKEN



Swiss Sherry Chicken image

An elegant chicken dish for family and friends. You can leave dill out; it just gives the dish a little bit of extra flavor.

Provided by Janet Schaufele

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breasts
salt and pepper to taste
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sherry
¼ cup sour cream
1 cup croutons
½ cup butter, melted
⅛ teaspoon dried dill weed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
  • In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
  • Bake in the preheated oven for 45 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 11.1 g, Cholesterol 138.2 mg, Fat 32.2 g, Protein 33.9 g, SaturatedFat 17.7 g, Sodium 729.3 mg, Sugar 1.5 g

GARLIC CHICKEN



Garlic Chicken image

Provided by Joyce Goldstein

Categories     Chicken     Garlic     Poultry     Vegetable     Appetizer     Bake     Sauté     Dinner     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 10

4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces, or 12 chicken wings, tips removed
Sweet paprika
Salt and freshly ground black pepper
1/3 cup olive oil
6 cloves garlic, crushed, plus 2 cloves, minced
3 fresh thyme sprigs
2 bay leaves
1/2 cup fino or manzanilla sherry
1/2 cup chicken broth
Chopped fresh flat-leaf parsley for garnish

Steps:

  • Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.
  • Preheat the oven to 400°F.
  • In a large sauté pan, heat the oil over medium heat. Add the crushed garlic and cook, stirring, until softened but not colored, 2 minutes. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a cazuela or baking dish large enough to hold them in a single layer.
  • Remove the crushed garlic from the oil and discard. Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil. Remove from the heat and pour over the chicken.
  • Bake the chicken until cooked through, 25 to 30 minutes. Remove from the oven and discard the bay leaves and thyme. If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to the cazuela. Sprinkle with the parsley and serve at once.
  • Variation:
  • You also can complete the cooking on the stove top. Sauté the minced garlic as directed, return the chicken to the pan, add the sherry and broth, and simmer, uncovered, until most of the liquid has evaporated and the chicken is tender, 15 to 20 minutes

GARLIC SOY CHICKEN



Garlic Soy Chicken image

Categories     Chicken     Garlic     Ginger     Mushroom     Marinate     Sauté     Quick & Easy     Bell Pepper     Sherry     Gourmet

Yield Serves 2

Number Of Ingredients 15

1/4 cup soy sauce
1/4 cup medium-dry Sherry
2 tablespoons firmly packed brown sugar
2 large garlic cloves, minced
1 tablespoon grated peeled fresh gingerroot
1 whole skinless boneless chicken breast (about 3/4 pound), halved
1 tablespoon vegetable oil
Accompaniment: sesame vegetables
For sesame vegetables:
1 tablespoon vegetable oil
1 medium red bell pepper, cut into thin strips
1/4 pound white mushrooms, trimmed and quartered
4 scallions, root ends and dark green parts discarded, cut crosswise into 1 1/2-inch pieces
a pinch dried hot red pepper flakes, or to taste
1 teaspoon Asian sesame oil, or to taste

Steps:

  • Make sesame vegetables:
  • In a heavy skillet heat vegetable oil over moderate heat until hot but not smoking and cook bell pepper, mushrooms, scallions, and red pepper flakes, stirring, until vegetables are golden and cooked through, about 5 minutes. Toss vegetables with sesame oil and salt and pepper to taste.
  • Make chicken:
  • In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick. In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes.
  • In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons.
  • Drizzle chicken with sauce and serve with sesame vegetables.

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