Mushroom Sherry Chicken

Name: Mushroom Sherry Chicken
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: ¼ cup chopped fresh parsley leaves; 1 cup dry sherry; 2 garlic cloves, chopped; Salt and black pepper to taste; ½ pound fresh mushrooms, trimmed and sliced; 1 large onion, chopped; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 2 tablespoons extra virgin olive oil; Salt and black pepper to taste; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Dry sherry—ask for Fino—is among the world’s most distinctive wines and also among the best for cooking. Here it’s used as the basis for a rich but low-fat sauce that is an absolute classic. With bread or rice, this is an incredible dish.

Ingredients

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Heat the oil in a large deep skillet with a lid over medium-high heat. Add the chicken to the skillet, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. About halfway through the browning, add some salt and pepper.
Remove the chicken with a slotted spoon and drain all but 1 tablespoon of the fat. Add the garlic,