Sherry-braised chicken
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Sherry and chicken are the perfect marriage. Serve with a good helping of sautéed potatoes on the side.
Method
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Dust the chicken breasts with the seasoned flour and shake off any excess. Heat a little oil in a large, heavy-based frying pan and fry the chicken breasts until golden-brown on all sides. Remove and set aside.
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Add a little more oil to the pan and fry the onion and bacon for 6 minutes.
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Place the chicken back into the pan along with the sherry and stock. Bring to the boil then reduce the heat and simmer for 20 minutes.
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Add the olives and butter and stir together until the butter melts, then stir in the parsley and sprinkle over the flaked almonds.
Ingredients
- 4 x chicken breasts
- 75g/3oz flour, seasoned with salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 1 onion, sliced
- 100g/3½oz smoked bacon lardons
- 200ml/7fl oz sherry
- 125ml/4½fl oz chicken stock
- 100g/3½oz large, green, pitted olives
- 25g/1oz butter
- 1 tbsp chopped fresh parsley
toasted flaked almonds, to serve
- 4 x chicken breasts
- 75g/3oz flour, seasoned with salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 1 onion, sliced
- 100g/3½oz smoked bacon lardons
- 200ml/7fl oz sherry
- 125ml/4½fl oz chicken stock
- 100g/3½oz large, green, pitted olives
- 25g/1oz butter
- 1 tbsp chopped fresh parsley
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