Chicken with sherry

Recipe from: 7/8/1993 12:00:00 AM
Ingredients 13
Servings 4
Time ± 20 min plus cookin

Ingredients

  • 250
    g
    fresh fresh button mushrooms, sliced
  • oil
  • 500
    g
    chicken pieces
  • salt and pepper to taste
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 5
    ml
    dried rosemary
  • 125
    ml
    sherry
  • 125
    ml
    chicken stock
  • 15
    ml
    lemon juice
  • 500
    ml
    cooked white beans
  • 100
    ml
    sour cream or plain yoghurt
  • 30
    ml
    parsley, chopped
 

Method

± 45 min
 
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.
 

Read more on: poultry
 

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