Monday, February 6, 2012
Recipe: Sherry Braised Chicken
My mum bought me a massive bottle of sherry for christmas, and I HATE sherry (she knew this, she intended me to use it in cooking too- but i really hope we dont end up running out of booze one night, getting desperate and having to drink it!!). When you cook it though it's fine, because the alchohol burns off and it just usually leaves a nice sweet taste at the end of it. Same with vermouth (which is also gross to drink as well, haha!). I also had loads of asparagus, and leftover roasted chicken drumsticks to use up, so sort of concocted this dish. It sounds a little odd but it's delicious. And good for you too- very rich in iron! You can of course, use less garlic than I have used here, but you guys know what i'm like!
Sweet Sherry Braised Chicken (serves 2)
1 red onion, sliced finely
6 garlic cloves, crushed or finely chopped
Large knob of butter
1 tbsp rapeseed oil
1 tsp Rogan Josh curry paste
250g cooked diced chicken (preferably dark meat)
½ tsp dried thyme
300ml chicken stock
12 asparagus spears, diced
Salt and pepper to taste
Fresh coriander for garnish
1. Sautee the red onion, garlic and curry paste in the oil and butter for 15 minutes, stirring occasionally. Add the chicken and sherry and cook for a further 5 minutes on a high heat (to burn off the alcohol).
2. Add the thyme and chicken stock and cook on a high heat for a further 15 minutes. In the last 4 minutes of cooking, add the asparagus. Season to taste and serve, garnished with a little coriander, and with some buttery mash or steamed rice to soak up the juices if desired!