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      RECIPE TITLE "Chicken in Sherry Sauce Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    Wine plays an important part in Spanish cooking. In Andalusia the various kinds of wines from the Jerez region are the favorites, incluind Fino, Manzanilla, Amontillado, Oloroso, Palo cortado, Crema and other sweet wines. Fino is the lightest, driest and most delicate and is excellent for flavoring consommes and sauces. For dishes with more body, the dark Oloroso is more appropriate, with its powerful aroma and higher alcohol content. Chicken in Oloroso Sherry Sauce is the perfect dish for guests or family celebrations. It can be served with potatoes, vegetables or rice, according to individual preference.


    1 chicken (2 lb)
    2 cloves garlic, peeled
    1/3 cup olive oil
    1 lb onions, finely chopped
    6 1/2 oz carrots, scraped and sliced
    1 2/3 cups Oloroso sherry
    Freshly ground pepper
    10 oz button mushrooms (champignons), chopped


    Rub the chicken inside and out with the garlic, then place in a large heatproof casserole with the oil. Fry gently until it starts to brown, turning occasionally. Add the onions and carrots and fry over low heat for 15 minutes. Add the sherry and cook over high heat for 3 minutes to burn off the alcohol, then add a little salt and pepper. Cover and cook for 45 minutes over low heat, turning 2 or 3 times.

    Saute the mushrooms in a little oil and set aside.

    When the chicken is cooked, cut into quarters and arrange on a serving dish. Puree the sauce in a blender or food processor and pour over the chicken. Decorate with the mushrooms and serve.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 580 Fat: 21g Carbohydrates: 19g
    Cholesterol: 132mg Sodium: 769mg Protein: 57g
    Fiber: 4g % Cal. from Fat: 33% % Cal. from Carbs: 13%


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