Chicken With Oloroso Sherry And Manzanilla Olives

By á-170456

Ingredients

• 1 large roaster chicken - (abt 3 1/2 lbs)
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup flour for dusting
• 6 tablespoons olive oil
• 2 large Spanish onions sliced 1/2" rounds
• 10 garlic cloves peeled
• 1 tablespoon hot chili flakes
• 2 tablespoons sweet paprika
• peel of 1/2 lemon pith and all, cut into paper-thin slices
• 1 cup Ocoroso sherry
• 3 cups Chicken stock
• 1 cup Manzanilla olives
• 2 tablespoons fresh oregano leaves

Details

Servings 4

Preparation

Step 1

Cut chicken into 10 pieces. Season with salt and pepper and dredge in flour.

Heat olive oil in a large skillet over medium-high heat. Place 5 pieces of chicken in skillet, skin-side down. Cook until dark golden brown all over and remove to platter. Repeat with remaining pieces of chicken.

Add to the pan, the onions, garlic, chili flakes, paprika and lemon peel and cook until soft and golden brown, about 10 to 12 minutes. Scrape bottom of pan with a wooden spoon to loosen brown bits on bottom of pan.

Add sherry, chicken stock, olives and chicken pieces and bring to a boil. Lower heat to simmer, cover and cook 40 minutes. Remove lid, turn up heat, reduce remaining liquid to 2 cups, add oregano leaves and serve.

This recipe yields 4 servings.