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Archive of BBC Food Recipes

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


  1. 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.

  2. Add a little more oil to the pan and fry the onion and bacon for 6 minutes.

  3. 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.

  4. 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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Sherry-braised chicken

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