QUICK SHERRY CHICKEN
Simple and easy! Serve with rice or pasta.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 5
Steps:
- In a large skillet, brown chicken in oil. Pour excess oil off.
- Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 13.7 g, Cholesterol 141.9 mg, Fat 36.2 g, Fiber 1.6 g, Protein 37 g, SaturatedFat 9.5 g, Sodium 523.8 mg, Sugar 4.7 g
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
SHERRY BRAISED CHICKEN
From "Cooking Healthy" which was one of those books that hook you in the checkout line at the grocery store.
Provided by kymgerberich
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
- Pour off all but 1 Tbl drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
- Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
- Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.
Nutrition Facts : Calories 366.8, Fat 4.7, SaturatedFat 1, Cholesterol 60.6, Sodium 1003.6, Carbohydrate 47, Fiber 5, Sugar 3.5, Protein 22.6
CHICKEN BRAISED WITH SHERRY VINEGAR AND GRAPES
Make and share this Chicken Braised With Sherry Vinegar and Grapes recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in a flameproof casserole dish.
- Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for 35 mins, then add the grapes and cook in the oven for 15 minutes Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.
- Place the casserole on the stove top, bring to the boil and whisk in the cornstarch, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.
Nutrition Facts : Calories 707.5, Fat 36.6, SaturatedFat 11.1, Cholesterol 198.8, Sodium 333.5, Carbohydrate 27.9, Fiber 0.8, Sugar 13.3, Protein 65
PAN BRAISED CHICKEN AND HOT CHERRY PEPPERS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;
MICHAEL'S BRINED AND SPICED CHICKEN COOKED IN BUTTER WITH SHERRY VINEGAR SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 10h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat. When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss. Immediately turn the spice mixture out onto a plate to cool. Put into a food processor with the small bowl attachment and blend until the spices are evenly ground. Makes about 1 cup.
- For the brine: Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids. Remove from the heat, add ice, and cool to room temperature. Refrigerate until thoroughly chilled.
- Put the chickens in the brine, cover, and refrigerate for 4 to 8 hours. Turn the chickens once half way through brining. Remove the chickens from the brine and pat them dry. Remove the backbones and split the chickens in half. Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin. Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry.
- Preheat the oven to 400 degrees F.
- Heat a 14 to 16-inch saute pan or roasting pan over medium-high heat and add the butter. When it is melted place the chicken halves in the pan, skin side down. Cook on the stove for approximately 5 minutes, basting with the pan juices. Put chickens into the oven and roast for 20 minutes. Remove from the oven and turn the chickens over on a cookie sheet to rest for 10 to 15 minutes. Transfer chicken to a platter.
- Put the roasting pan back on the stove, heat the pan juices to simmering, add the thyme and vinegar, and reduce by half. Spoon some of the vinaigrette over the arugula. Serve with tomato slices and Olive Oil Braised Potatoes. Spoon the rest of the sauce over the chicken and dig in.
SPANISH BRAISED CHICKEN WITH SHERRY AND SAFFRON (POLLO EN PEPITORIA) RECIPE - (4/5)
Provided by DreiFromBK
Number Of Ingredients 16
Steps:
- -Adjust oven rack to middle position and heat oven to 300 degrees. -Pat thighs dry with paper towels and season both sides of each with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch skillet over high heat until just smoking. Add thighs and brown on both sides, 10 to 12 minutes. Transfer thighs to large plate and pour off all but 2 teaspoons fat from skillet. -Return skillet to medium heat, add onion and ¼ teaspoon salt, and cook, stirring frequently, until just softened, about 3 minutes. Add 2 teaspoons garlic, bay leaf, and cinnamon and cook until fragrant, about 1 minute. Add sherry and cook, scraping up any browned bits, until sherry starts to thicken, about 2 minutes. Stir in broth and tomatoes and bring to simmer. Return thighs to skillet, cover, transfer to oven, and cook until chicken registers 195 degrees, 45 to 50 minutes. Transfer thighs to serving platter, remove and discard skin, and cover loosely with aluminum foil to keep warm. While thighs cook, finely chop egg whites. -Discard bay leaf. Transfer ¾ cup chicken cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender jar. Process until smooth, about 2 minutes, scraping down jar as needed. Return almond mixture to skillet. Add 1 tablespoon parsley and lemon juice; bring to simmer over medium heat. Simmer, whisking frequently, until thickened, 3 to 5 minutes. Season with salt and pepper to taste. -Pour sauce over chicken,sprinkle with remaining 1 tablespoon parsley and egg whites, and serve.
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