Mushroom Sherry Chicken
Dry sherry—ask for Fino—is among the world's most distinctive wines and also among the best for cooking.Here it's used as the basis for a rich but low-fat sauce that is an absolute classic. With bread or rice, this is an incredible dish.
- 2 tablespoons extra virgin olive oil
- 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat
- Salt and black pepper to taste
- 2 garlic cloves, chopped
- 1 large onion, chopped
- ½ pound fresh mushrooms, trimmed and sliced
- 1 cup dry sherry
- ¼ cup chopped fresh parsley leaves
Instructions:
- Heat the oil in a large deep skillet with a lid over medium-high heat. Add the chicken to the skillet, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. About halfway through the browning, add some salt and pepper.
- Remove the chicken with a slotted spoon and drain all but 1 tablespoon of the fat. Add the garlic, onion, and mushrooms and cook until softened and lightly browned, about 5 minutes.
-  Return the chicken to the skillet and add the sherry. Bring the mixture to a boil, then lower the heat, cover partially, and simmer until the chicken is tender, about 45 minutes. If the mixture becomes dry, add some water.
- Season to taste with salt and pepper, garnish with parsley, and serve.