Andalusian Chicken

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
  • Add the sherry and vinegar, and salt and pepper to taste.
  • Cover and simmer gently for 20 minutes or until the chicken is tender.
  • Transfer the chicken to a plate.
  • Strain the cooking liquid, pressing the garlic flesh through the strainer.
  • Return the liquid to the pan, add the cream, and bring to a boil, stirring.
  • Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
  • Return the chicken to the pan with the juices that have collected on the plate.
  • Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
  • Taste for seasoning, adjust if necessary.
  • Serve hot, garnished with tarragon leaves.
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