GARLIC-SHERRY CHICKEN
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
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.
RUSTIC GARLIC CHICKEN WITH SHERRY & BRANDY
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
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
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
SWISS SHERRY CHICKEN
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
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
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
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.
ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
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
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.
CALIFORNIA SHERRY CHICKEN
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
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
CHICKEN & GARLIC WITH FRESH HERBS
The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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