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Chicken With Oloroso Sherry And Manzanilla Olives

Yield: 4 servings

Ingredients and directions for this recipe

1 lg Roaster chicken -; (abt 3
-1/2 lbs)
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Flour; for dusting
6 tb Olive oil
2 lg Spanish onions; sliced 1/2"
-rounds
10 Garlic cloves; peeled
1 tb Hot chili flakes
2 tb Sweet paprika
Peel of 1/2 lemon; pith and
-all,
Cut into paper-thin slices
1 c Ocoroso sherry
3 c Chicken stock
1 c Manzanilla olives
2 tb Fresh oregano leaves

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.

See also:
Previous recipe Chicken With Olives ^
Next recipe Chicken With Onion Marmalade

Or try one of these recipes:
Garlicky Baked Shrimp
Roasted Garlic Mashed Potatoes