Pollo Al Jerez
- 1 chicken cut in pieces
- 1 teaspoon salt
- 3 tablespoons oil
- 2 garlic cloves chopped
- 1 cup good quality dry sherry (such as amontillado)
Heat oil in a deep skillet. Add chicken and brown on all sides over medium heat. Set aside chicken pieces and drain off all but 3 tablespoons of the liquid.
Add garlic and saute until golden. Add sherry and bring to a simmer, stirring with a wire whisk. Return chicken to skillet. Cook over medium heat for about 20 minutes, until chicken is done.
Remove fat from sauce and continue cooking about 10 minutes, or until remaining liquid reduces to about one-half cup.
This recipe yields 4 to 6 servings.