Pollo al Jerez

Preparation info
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Appears in
Cooking for Crowds

By Merry White

Published 1974

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This is a Spanish recipe, interpreted by a Puerto Rican cook. It is important to use good sherry (not necessarily an expensive sherry) for this recipe—a medium sweet will do. It can soak into the chicken for two days, if you’d like a more pervasive sherry taste.


6 12</


Wash the chicken pieces, then pat them dry. Place the chicken in a deep glass or nonporous glazed bowl. Add the sherry, cover, and let sit overnight, or longer, in the refrigerator. When ready to cook, remove the sherried chicken from the refrigerator, and drain, reserving the sherry.

Put half the butter into a large, heavy casserole and melt it over moderate heat. Add the chicken, a fe