Chicken with Sherry Sauce recipe
ingredients
flour
salt
pepper
1 x 1.5 kg (3 lb) roasting chicken, cut into pieces
3/4 stick (6 Tbsp) 75 g butter
1 onion, minced
200 ml (1/3 pint) dry white wine
1 1/4 cup (300 ml) 1/2 pint chicken stock
mushroom liquor (see below - optional)
2 shallot, chopped
1 bouquet garni
fried mushrooms to garnish
salt
pepper
1 x 1.5 kg (3 lb) roasting chicken, cut into pieces
3/4 stick (6 Tbsp) 75 g butter
1 onion, minced
200 ml (1/3 pint) dry white wine
1 1/4 cup (300 ml) 1/2 pint chicken stock
mushroom liquor (see below - optional)
2 shallot, chopped
1 bouquet garni
fried mushrooms to garnish
for the sauce
1 tbls (15 g) 1/2 oz butter
scant 1 tablespoon flour
175 ml (6 fl oz) double cream
1 tablespoon sherry
1 teaspoon brandy
scant 1 tablespoon flour
175 ml (6 fl oz) double cream
1 tablespoon sherry
1 teaspoon brandy
method
1. Mix flour with salt and pepper and use to coat the chicken pieces.
2. Melt the butter in a frying pan and add the chicken pieces and onion.
3. Cover and cook gently for 20 minutes, not letting the chicken brown.
4. Add the wine, stock, mushroom liquor, shallot and bouquet garni and continue cooking until the chicken is tender.
5. Transfer the chicken pieces on to a serving platter and keep hot.
6. Blend together the butter and flour to a paste and add a little of the hot cooking liquid.
7. Stir this into the remaining liquid in the pan and simmer, stirring, until thickened.
8. Stir in the cream, sherry and brandy and heat through gently.
9. Strain the sauce over the chicken pieces and garnish with mushrooms.
10. Note: Mushroom liquor is made by stewing a few mushrooms in a very little water with a few drops of lemon juice for 3 or 4 minutes.
2. Melt the butter in a frying pan and add the chicken pieces and onion.
3. Cover and cook gently for 20 minutes, not letting the chicken brown.
4. Add the wine, stock, mushroom liquor, shallot and bouquet garni and continue cooking until the chicken is tender.
5. Transfer the chicken pieces on to a serving platter and keep hot.
6. Blend together the butter and flour to a paste and add a little of the hot cooking liquid.
7. Stir this into the remaining liquid in the pan and simmer, stirring, until thickened.
8. Stir in the cream, sherry and brandy and heat through gently.
9. Strain the sauce over the chicken pieces and garnish with mushrooms.
10. Note: Mushroom liquor is made by stewing a few mushrooms in a very little water with a few drops of lemon juice for 3 or 4 minutes.
serving amount
serves 4 - 5
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
