Chicken with sherry
In this dish you can use any fortified wine. I just happen to like using a good sherry in cooking.
Chicken with sherry and mushrooms. Photograph: Dara Mac Donaill
- Serves: 4
- Cooking Time: 45 mins
- Course: Main Course
- Cuisine: Spanish
- 2 x 30g packs dried mushrooms
- Good knob of butter
- Olive oil
- 4-6 chicken breasts, cut into chunks
- Salt and pepper
- 2 onions, peeled and very finely chopped
- 150g chestnut mushrooms, chopped
- Few sprigs thyme
- 2 cloves garlic, peeled and crushed
- 150ml sherry, or marsala or port
- 300ml chicken stock
- 100ml creme fraiche
- Small bunch chopped parsley
Heat an oven to 180 degrees/gas 4. Soak the dried mushrooms in a small amount of boiling water for up to an hour. In a large saucepan, heat up some butter and olive oil and then sear the chicken in batches until good and brown. Season really well and once you have colour on them, transfer to a bowl and set aside for a few minutes.
Try to leave some fat in the pan and then sauté the onions until soft, then add the chestnut mushrooms. Strain the dried mushrooms and retain the liquid. Roughly chop the dried mushrooms and chuck into the saucepan. Season well and then when soft, add the garlic and thyme. Turn up the heat and add the booze. Cook over a high heat and then add the chicken pieces and any juice. Add the stock, strained mushroom water and then the creme fraiche. Mix really well and then cover with a lid and put in the oven for about 30 minutes.
Allow to settle for a minute and then taste. It should be rich and delicious. Adjust seasoning, if necessary, or reduce the sauce by removing the chicken pieces and cooking on the stove for a few minutes. Scatter with some parsley. Serve with mash, wild rice or just some good bread and green salad.