Rich and flavoursome, long, slow cooking reduces the sherry and vinegar to a sticky glaze.
We’ve been making this Delia Smith classic for years, and it came as a surprise to discover I hadn’t yet added it to the site.
Chicken with sherry
(serves 4)
- 2 Tb (30ml) olive oil
- 8 bone-in, skin-on chicken pieces
- 12 shallots, peeled
- 6 cloves garlic, peeled
- 1/2 cup (125ml) sherry vinegar
- 1 3/4 cups (425ml) medium-dry sherry
- 2 Tb fresh tarragon
- 2 Tb crème fraiche
- salt and pepper
- In a large, heavy skillet, heat the olive oil over a medium flame.
- Season the chicken pieces with salt and pepper, add to the skillet and brown thoroughly on all sides.
- Remove the chicken pieces, add the shallots and garlic and cook until golden and a bit softened.
- Return the chicken pieces, to the skillet, add the sherry vinegar, sherry and half the tarragon. Bring to the boil then reduce the heat to a low simmer.
- Cook for about an hour, turning the chicken pieces over half way through.
- Remove the chicken pieces from the skillet and arrange in a serving dish.
- Whisk the crème fraiche into the sauce, adjust the seasoning, then spoon over the chicken pieces.
- Garnish with the remaining tarragon and serve.
Ten More Bites 
Yum! And here am I worrying about serving trifle to a 12, 10, 5 and 3 year old…with even less sherry than this recipe! Ha-Ha!
Serving it for years has had good results with your girls!
Thanks for a great recipe, Andrea!
My Bristol cream seems to only leave the liquor cabinet for trifle!
The little old ladies I know (including myself) head straight to the wine fridge!
Remembering with great fondness, Fern’s Melton Mowbray pie at Christmas and I think of her and Ed heading down to Woodwards Christmas Eve in the afternoon, calm as you like… to do their Christmas shopping ignoring the madness around them. You must miss them.
Have a Happy Christmas.
Thank you! With all that cooking time, I’m pretty sure the alcohol is long gone. That said, I’ve never really worried about alcohol in cooking. The girls have always been keen on trifle, tiramisu and that sort of thing. I do miss mum and dad at this time of year and our Canadian Christmases. Not to mention New Years! Lots of love to you all xx