Sherry braised Chicken
Sherry braised Chicken served with confi garlic, rosemary and fresh pasta
This week, Reuben is making a starter of beetroot salad with goats cheese and for the main dish a sherry braised chicken served with confit garlic, rosemary and fresh pasta which Ntsiki Biyela form Stellekaya Wines will help Reuben to pair with the perfect wine. Design trends with showcase beautiful bathroom inspiration.
- 1 tbsp olive oil
- 6 chicken Marylands
- 6 golden shallots, quartered
- 2 garlic cloves, crushed
- 100 ml oloroso Sherry
- 50 ml Sherry vinegar
- 150 gm green olives
- 60 gm pine nuts
- Preheat oven to 150C. Heat oil in a non-stick frying pan over high heat, add chicken in batches, skin-side down, and cook, turning once, until golden (4-6 minutes). Transfer to an ovenproof dish that it fits in snugly. Add shallots to pan, stir occasionally until golden (5-10 minutes), then add garlic and stir until fragrant (1-2 minutes). Add Sherry and Sherry vinegar then olives and bring to the simmer, pour over chicken, season to taste, cover and braise in oven until chicken is very tender (1-1½ hours).
- PINENUTS: Increase oven to 180C, scatter pine nuts on a baking tray and toast until golden, stirring occasionally (4-8 minutes).
- Serve chicken hot, scattered with confit garlic, pine nuts and rosemary.