Chicken with sherry

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4 servings Prep: 20 mins, Cooking: 45 mins
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Poultry

By Food24 November 03 2009
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Ingredients (13)

250.00 g button mushrooms — sliced
oil
500.00 g chicken — pieces
salt and freshly ground black pepper — to taste
1.00 onion — chopped
1.00 garlic — cloves, crushed
5.00 ml dried rosemary
125.00 ml sherry
125.00 ml stock — chicken
15.00 ml lemon juice
500.00 ml white beans — cooked
100.00 ml sour cream — or plain yoghurt
30.00 ml fresh parsley — chopped
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Method:

Stir-fry the mushrooms in a little heated oil until pale brown. Remove from the pan.
Remove excess fat from the chicken pieces and season to taste with salt and pepper. Fry in a little heated oil until brown on the outside. Add the onion and garlic and sauté until the onion is soft. Add the rosemary. Blend the sherry, chicken stock and lemon juice and pour over the chicken. Reduce the heat and simmer until the chicken is nearly done. Add the beans and mushrooms and continue simmering until the chicken is tender, the beans heated through and the sauce has blended with the beans. Season with extra salt and pepper if necessary. Turn the mixture into a serving dish and pour the sour cream or plain yoghurt over it. Sprinkle with the chopped parsley. Serve with rice and a salad.
Serves 4-6.



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