Chicken in sherry and garlic

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Brown the chicken pieces really well...

A subtle way to cook the chicken, in olive oil flavoured with spring onions and garlic, then simmered in sherry. Yum!

Ingredients

• 1 chicken, jointed and skin removed - See here
• Lemon juice and salt (time dependent)
• 6 tablespoons of olive oil
• 6 Cloves of garlic, unpeeled and smashed with the back of a frying-pan - always good fun!
• Handful of spring onions, chopped roughly
• No more than ½ teaspoon fennel seeds
• 2 fresh bay leaves
• 100 ml dry sherry
• 100 ml water
• 1 tablespoon sherry vinegar
• sea salt and freshly ground black pepper

Method

1. If you have time, squeeze the juice of 1 lemon over the chicken pieces and season well with salt; set aside for an hour or so.
2. Heat the olive oil in a large Dutch oven or similar
3. Add the garlic and spring onions and simmer in the olive oil on a low heat (don't let it burn!) for about 15 minutes to flavour the oil. Discard the garlic and spring onions.
4. Turn up the heat a little and brown the chicken pieces really well, a few at a time or you will end up steaming the chicken
5. Add all of the browned chicken pieces back to the pan, reduce the heat and add the fennel seeds, bay leaves and a dash of sea salt
6. Sauté for 10 minutes then add the Sherry and cook for a minute or two then add the water
7. Cover and simmer of about 15 minutes until the thickest piece of chicken is cooked

Serving suggestions

Serve hot with squash mash and green beans with garlic and sweet peppers

See also

• Get chicken pieces the economical way, joint the chicken yourself