Easiest Way to Cook Delicious Braised Chicken With Sherry And Cream

Braised Chicken With Sherry And Cream. chicken thighs. chives. double cream. palo cortado sherry. Where's the full recipe – why can I only see the ingredients? Always check the publication for a full list of ingredients.

Braised Chicken With Sherry And Cream

Lift the chicken and chicory out of the sauce with a slotted spoon, place into a serving dish and keep warm. Add half of the parsley to the sauce and place over a moderate heat. Bring to the boil, then simmer until the sauce starts to thicken slightly – it should be the consistency of double cream. You can cook Braised Chicken With Sherry And Cream using 22 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Braised Chicken With Sherry And Cream

  1. Prepare 6 of Chicken thigh fillets, skin on.
  2. Prepare 1 of Salt and black pepper.
  3. You need 1 of Plain flour.
  4. It’s 150 grams of Unsalted butter.
  5. It’s 2 of Onions, peeled and sliced.
  6. You need 1 of Leek, cleaned and sliced (white bit only).
  7. You need 3 of Garlic cloves, crushed with flat of knife.
  8. You need 300 grams of Palo Cortado or Amontillado sherry.
  9. Prepare 500 grams of Chicken stock.
  10. It’s 250 grams of Double cream.
  11. Prepare 10 of Baby onions peeled and halved.
  12. Prepare 1 pinch of Sugar.
  13. It’s 8 of Sprigs thyme, leaves picked.
  14. You need 150 grams of Button mushrooms, quartered.
  15. Prepare 100 grams of Bacon or pancetta pieces.
  16. Prepare 10 grams of Parmesan cheese, finely grated.
  17. You need 10 grams of Gruyere cheese, finely grated.
  18. It’s 5 grams of Dijon mustard.
  19. It’s 1 tbsp of White truffle oil.
  20. You need 1 of Chives.
  21. You need 1 of Tarragon.
  22. Prepare 1 of Parsley.

To make pollo en pepitoria that was rich but balanced, we brightened the lush nut- and egg yolk-thickened sauce with canned tomatoes (more consistent year-round than fresh tomatoes) and a little lemon juice. Adding some of the braising liqu. Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits. Stir in chicken, cream and broth.

Braised Chicken With Sherry And Cream instructions

  1. Season chicken thighs with salt and pepper, and dust with flour..
  2. Melt 30g butter in casserole dish. Sear chicken until golden brown, then set aside..
  3. Add onions, leek and garlic to pan and cook till translucent ~15mins..
  4. Preheat oven to 100..
  5. Pour sherry into the onion pan and bring to the boil. Set on fire. Reduce heat, add chicken stock and cream. Simmer for 20 mins..
  6. Return chicken to pan and simmer. Cover dish and place in oven. Bake for 45 mins..
  7. Cool dish. Remove chicken. Strain sauce through a fine sieve and discard veggies. Put sauce back in dish and reduce by half, skimming off impurities..
  8. In a frypan melt half the remaining butter until foaming. Sprinkle the baby onions with salt, pepper, sugar and the thyme leaves. Brown on the flat side and remove..
  9. Add remaining butter to the pan and caramelise mushrooms till golden. Season during this. ~15-20 mins..
  10. Add onions and mushrooms to casserole with reduced sauce and simmer for 2 mins..
  11. Render fat out of bacon on medium heat fry pan. Drain on paper towel..
  12. To serve add Parmesan, Gruyere, mustard and truffle oil to casserole. Season with salt and pepper. Add thigh fillets and heat for 10 mins on medium..
  13. Serve with bacon and freshly chopped herbs..

Bring to a boil and boil until thickened. Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley. A smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. —Margaret Haugh Heilman, Houston, Texas. Let's put a chicken in every pot for braised and stewed chicken recipes.