Wednesday, April 20, 2011

Sherried Chicken

Sense of Home

Sherried Chicken
~From the Sense of Home Kitchen inspired in part by a Gourmet, March 2008 recipe~
Serves 4

1 whole chicken (about 3 pounds), cut into 8 serving pieces
2 tablespoon olive oil
1 tablespoon butter
1 large white onion, thinly sliced
3 cloves of garlic, minced
3 large carrots, chopped in thirds diagonally
1/2 cup medium-dry sherry (not cooking sherry)
4 medium-sized red potatoes, peeled and cut to 1 1/2-inch cubes
2 tablespoons finely chopped Italian parsley
2/3 cup sour cream
Fresh lemon juice
Salt and pepper

Preheat oven to 350 degrees F.

Dry chicken pieces with a paper towel to prevent splatter when placing them in the oil.  Sprinkle chicken with salt and pepper on both sides.  Heat oil and butter in a large oven-proof pot over medium-high heat.  Brown chicken in a single layer, turning once, doing so in batches if necessary.  Transfer to a plate, reserving 2 tablespoons fat.

Saute sliced onion over medium heat in the same pot using the reserved fat, until they begin to caramelize, add garlic and saute for one minute more.  Return chicken and collected juices to the pot and add carrots and sherry, simmer uncovered for 3 minutes.  Cover and place in preheated oven and braise for approximately 25 minutes or until chicken is cooked through and carrots are fork tender.

While chicken cooks boil potatoes in salted water until they are just tender.  Drain and return potatoes to the saucepan.  Add parsley and gently stir to coat.

Once chicken is cooked stir in sour cream and potatoes.  Sprinkle with salt and pepper and a squeeze of fresh lemon juice to taste.

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