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Braised Chicken With Sherry And Cream
Braised Chicken With Sherry And Cream

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We hope you got benefit from reading it, now let’s go back to braised chicken with sherry and cream recipe. To make braised chicken with sherry and cream you only need 22 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Braised Chicken With Sherry And Cream:
  1. Prepare 6 Chicken thigh fillets, skin on
  2. Get 1 Salt and black pepper
  3. Provide 1 Plain flour
  4. Use 150 grams Unsalted butter
  5. Take 2 Onions, peeled and sliced
  6. Provide 1 Leek, cleaned and sliced (white bit only)
  7. Provide 3 Garlic cloves, crushed with flat of knife
  8. Provide 300 grams Palo Cortado or Amontillado sherry
  9. Get 500 grams Chicken stock
  10. You need 250 grams Double cream
  11. Provide 10 Baby onions peeled and halved
  12. Use 1 pinch Sugar
  13. Get 8 Sprigs thyme, leaves picked
  14. Take 150 grams Button mushrooms, quartered
  15. Prepare 100 grams Bacon or pancetta pieces
  16. You need 10 grams Parmesan cheese, finely grated
  17. You need 10 grams Gruyere cheese, finely grated
  18. Get 5 grams Dijon mustard
  19. Use 1 tbsp White truffle oil
  20. Prepare 1 Chives
  21. Get 1 Tarragon
  22. Prepare 1 Parsley
Instructions to make Braised Chicken With Sherry And Cream:
  1. Season chicken thighs with salt and pepper, and dust with flour.
  2. Melt 30g butter in casserole dish. Sear chicken until golden brown, then set aside.
  3. Add onions, leek and garlic to pan and cook till translucent ~15mins.
  4. Preheat oven to 100.
  5. Pour sherry into the onion pan and bring to the boil. Set on fire. Reduce heat, add chicken stock and cream. Simmer for 20 mins.
  6. Return chicken to pan and simmer. Cover dish and place in oven. Bake for 45 mins.
  7. Cool dish. Remove chicken. Strain sauce through a fine sieve and discard veggies. Put sauce back in dish and reduce by half, skimming off impurities.
  8. In a frypan melt half the remaining butter until foaming. Sprinkle the baby onions with salt, pepper, sugar and the thyme leaves. Brown on the flat side and remove.
  9. Add remaining butter to the pan and caramelise mushrooms till golden. Season during this. ~15-20 mins.
  10. Add onions and mushrooms to casserole with reduced sauce and simmer for 2 mins.
  11. Render fat out of bacon on medium heat fry pan. Drain on paper towel.
  12. To serve add Parmesan, Gruyere, mustard and truffle oil to casserole. Season with salt and pepper. Add thigh fillets and heat for 10 mins on medium.
  13. Serve with bacon and freshly chopped herbs.

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