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Sylvia

This is my recipe for Chicken with Sherry and Mushrooms; Lisa's may be different.

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Joined: Dec 14, 2005

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Posted to Thread #14828 at 10:24 pm on May 17, 2009

Chicken with Sherry and Mushrooms Makes 4 - 6 servings.

A Homemakerís Magazine Recipe

Cooking time: about 1 hour; reheating 45 minutes

This version of Coq au Vin uses dry sherry for a very smooth flavour. Ideal for a buffet dinner. Itís best made a day ahead. Serve with crusty bread for mopping up the delicious juices.

2 slices bacon, chopped
2 cloves garlic, minced
1 large onion, chopped
3 large carrots, chopped
1 tbsp. vegetable oil
2 lbs boneless, skinless chicken thighs
1/4 cup all purpose flour
1 cup chicken stock
1/2 cup dry sherry
1/2 lb mushrooms, sliced
1 tsp dried thyme
1 bay leaf
Salt & Pepper
1/4 cup chopped fresh parsley

In Dutch oven or large, heavy saucepan over medium high heat, cook bacon about 1 minute. Stir in garlic, onions and carrots. Cook, covered, about 5 minutes or until onion is softened. Remove vegetables and set aside. Add oil to pan.

Dust chicken lightly with flour and brown on all sides. Return vegetables to pan. Add stock, sherry, mushrooms, thyme and bay leaf. Bring to boil, reduce heat, cover and simmer stirring occasionally, for 50 to 60 minutes or until chicken is tender. Add salt and pepper to taste. Let cook; cover and refrigerate for 4 to 24 hours.

Skim any fat from surface. Transfer to baking dish and bake in 350˚F oven for about 45 minutes or until heated through. Sprinkle with parsley.

Per serving (for 4) 454 calories


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