Cooking

The proof of the pudding is in the eating, cooking should be fun from start to finish!

Herb Braised Chicken with Sherry and Olives

Herb and Sherry Braised Chicken

  • Ingredients
  • 1 tbs olive oil
  • 1.6kg whole chicken, cut into 8 pieces
  • 8 French shallots, peeled
  • 250ml (1 cup) dry sherry
  • 250ml (1 cup) chicken stock
  • 175g (1 cup) kalamata olives
  • 2 tbs drained capers, chopped
  • 2 garlic cloves, thinly sliced
  • 1 tbs sweet paprika
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme leaves
  • Method
  1. Step 1Preheat oven to 200°C. Heat oil in a casserole dish over medium-high heat. Cook the chicken, turning, for 6 minutes or until brown. Add the shallots and cook, stirring, for 2-3 minutes or until golden. Remove from heat. Pour over sherry and stock.
  2. Step 2Add the olives, capers and garlic. Sprinkle with paprika, oregano and thyme. Cover and bake for 30 minutes. Uncover. Bake for a further 30 minutes or until the chicken is cooked through.
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