I celebrated a special day yesterday, my wedding anniversary. So, technically there were two of us celebrating. I was inspired after a family bike ride through the local countryside, to break out the sherry and olives to make something a little more local. Have I ever eaten this in a restaurant around here? Well, not really. However, it contains all the yummy local stuff that you find in many dishes around these parts. This is just kind of my interpretation, which is pretty much what happens in all my dishes. We also had a great bottle of Rioja, a simple salad, bread, pilaf rice and, a not so Spanish dessert, of apple crumble. I am still full.
If you are not used to cooking with sherry, it is pretty much the same as cooking with wine. Drink some and pour some in the food. Sherry enhances so many sauces, stews and more. The variety of sherry around here is almost overwhelming and I am, by far, not an expert. You can click one of the hyper links "sherry", and read about it if you feel like learning a bit more. Originally I was going to use white wine in this dish, but didn't have any in the house. But there was lots of sherry and it made this dish 100% Andalucian inspired
Note: If after making this dish, your chicken isn't browned as you like it, put it under a hot grill in the oven for just about 5 minutes. Just make sure the skillet you are using is oven proof. An extra note; if you aren't too sure about the flavour of sherry, cut back the quantity and add more stock.
A closer look
The sauce goes great spooned over whatever side dish you are serving
Andalucian Braised Chicken
6 Small chicken thighs, skin and fatty bits removed
1 Cup/240 ml chicken stock
3/4 Cup/180 ml sherry
4 Garlic cloves, crushed
Pinch of saffron threads
1/2 Cup/65 grams pitted green olives, halved
2 Tablespoons sherry vinegar
4 Tablespoons olive oil
1 Small onion, roughly chopped
1 Bay leaf
Small bunch roughly chopped parsley
1 Tablespoon corn flour
2 Tablespoons water
In a small saucepan heat the stock with the bay leaf and saffron. Bring to a gentle simmer and remove from heat.
In a large skillet set over medium to high heat, add the olive oil, and garlic. Season the chicken with salt and add to the pan. Brown the chicken on each side for around 3-4 minutes. Remove chicken from pan and keep warm. In the reserved skillet, add the onions and a couple of tablespoons of the stock to de glaze the pan. Turn heat to medium low and let the onion cook for a further 5-8 minutes, stirring occasionally and adding a little stock if necessary.
Return the chicken to the pan and add the vinegar, stock, sherry and olives. Give a good stir and bring to a gentle boil. In a small glass, mix the corn flour with the 2 tablespoons of water and stir until smooth. Slowly add this mixture to the pan and whisk until you have a thickened sauce. Turn heat to low, cover and leave to cook for a further 15 minutes.
Sprinkle over fresh parsley and serve with a side dish of rice.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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