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