Andalusian Chicken

1. 1

   Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.

2. 2

   Add the sherry and vinegar, and salt and pepper to taste.

3. 3

   Cover and simmer gently for 20 minutes or until the chicken is tender.

4. 4

   Transfer the chicken to a plate.

5. 5

   Strain the cooking liquid, pressing the garlic flesh through the strainer.

6. 6

   Return the liquid to the pan, add the cream, and bring to a boil, stirring.

7. 7

   Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.

8. 8

   Return the chicken to the pan with the juices that have collected on the plate.

9. 9

   Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.

10. 10

    Taste for seasoning, adjust if necessary.

11. 11

    Serve hot, garnished with tarragon leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.