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Chicken Sherry Delight<

Chicken Sherry Delight

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Background Info:
This is a recipe I have adapted from a South African potjie recipe where the dish is cooked in a cast iron pot over a fire for several hours. Not really an option for most of year in Scotland so I use a large pot or if just for myslef and my husband I use the slow cooker
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Heat the oil in the pot and fry the onions and garlic.
Add the chicken and brown.
Mix the sherry, jam, worcester sauce, and mushroom soup together and cover the chicken.
Simmer for 5 mins.
Put the potatoes in a layer on top of the chicken.
Simmer for 10 mins.
Put the carrots in a layer on top of the potatoes.
Simmer for1 hour.
Put the remaining veg on top, pour over water, cover and leave for 2 hours.
Add the cream and leave for a further 30 mins.
8 chicken thighs
1 tbsp of cooking oil
2 large onions chopped
1 pack mushrooms halved
6 carrots sliced in large chunks
2 corn on the cob cut into thirds
10 baby potatoes, peeled
2 courgettes
1 bay leaf
125ml of dry sherry
250ml of cream
100ml of water
50ml of apricot jam
tbsp of worcester sauce
1 pkt mushroom cup of soup
2 tsp of chopped garlic
Cook on a very slow heat.
Do not remove the lid too often.
Add more water if necessary.
Recommended Wine:
White : Pinot Grigio