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Categories:
butter chicken onions garlic carrots flour sherry wine bay leaf parsley thyme mushroom salt fresh ground pepper
Viewed: 55 - Published at: 3 years agoIngredients
- 2 tablespoons butter
- 4 lbs chicken pieces, washed and dried thoroughly
- 3 large onions, peeled and quartered
- 1 garlic clove, crushed
- 6 medium carrots, peeled (cut them into large pieces if you don't want whole carrots in the dish)
- 2 tablespoons flour
- 2 cups sherry wine
- 1 bay leaf
- 1 tablespoon parsley, chopped
- 1/4 teaspoon dried thyme
- 1/2 cup mushroom, chopped
- salt
- fresh ground pepper
Method
- Melt butter in a large skillet over medium-high heat.
- Add chicken pieces and brown on all sides.
- Remove chicken and drain on paper towels.
- Add onions, garlic and carrots to skillet, and let brown slightly.
- Push vegetables to one side and sprinkle in flour, stirring constantly.
- Gradually stir in sherry.
- Add bay leaf, parsley, thyme and mushrooms.
- Season with salt and pepper.
- Reduce heat to low and return chicken to pan.
- Cover and simmer about 45 minutes, or until chicken is tender, adding more sherry if needed.
- Remove bay leaf before serving.
