Spanish Sherry Chicken (Pollo al Jerez)
2 Tbs (30 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
Salt and freshly ground pepper to taste
2-4 cloves garlic, finely chopped
1 onion, chopped
1/2 lb (225 g) fresh mushrooms, trimmed
1 cup (250 ml) dry sherry
Chopped parsley for garnish
Heat the oil in a large, heavy skillet with a lid over moderate heat.
Season the chicken liberally with salt and pepper and, working in
batches, brown the chicken on both sides in the oil. Transfer the
chicken to a plate and saute the garlic, onion, and mushrooms for about
5 minutes. Return the chicken to the skillet, add the sherry, and bring
to a boil. Reduce the heat and simmer covered until the chicken is
tender, 30 to 40 minutes, adding more sherry or some water if needed.
Serve garnished with chopped parsley. Serves 4 to 6.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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