Chicken with sherry and shallot sauce

October 1, 2012 (Last Updated: January 11, 2019)
Chicken with sherry and shallot sauce recipe

 

This chicken with sherry and shallot sauce pairs well with a full-bodied, oaked Chenin Blanc – packed with sweet pear and apple flavours. 

Print Recipe

Chicken with sherry and shallot sauce

Serves: 6
Cooking Time: 6 hrs 10 mins

Ingredients

  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 1,75kg chicken pieces
  • 12 shallots, peeled and left whole
  • 4 whole garlic cloves, peeled
  • 2 Granny Smith apples, cored and sliced
  • 30ml (2 tbsp) fresh thyme, chopped
  • 200ml chicken stock
  • 150ml medium dry sherry
  • 125ml (½ cup) crème fraîche
  • 60ml (¼ cup) whole-grain mustard
  • a few sprigs of thyme, to serve

Instructions

1

Heat the oil in a frying pan and season the chicken pieces.

2

Fry the chicken in batches, browning it well on each side – each piece needs to be a lovely golden colour.

3

Remove the chicken pieces and place them in the slow cooker while you brown the shallots and garlic in the pan.

4

Place the shallots, garlic and apple in the slow cooker, scatter over the thyme, then pour in the stock and sherry.

5

Cover and set the timer for 6 hours on high.

6

When ready, remove the chicken, shallots and apples to a serving dish and keep it warm.

7

Whisk the crème fraîche and mustard into the sauce and thicken with a little cornflour if necessary. Season to taste and pour the sauce over the chicken.

8

Garnish with sprigs of thyme. Serve with new potatoes and fresh peas.

 

More From FHE:

October 1, 2012 (Last Updated: January 11, 2019) By
Send this to a friend