"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sherry Chicken Recipe

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This recipe for Sherry Chicken, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Olson
Added: Monday, June 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  

18 pieces chicken (drumsticks, thigh meat, chicken breasts)
3/4 c. butter
2 lbs. fresh mushrooms, sliced
4T. flour
1 1/2 c. chicken broth (possibly more), heated
6 T. sherry
1 tsp. rosemary
pinch thyme, to taste

Directions:
Directions:
Preheat over to 350. Dry chicken with paper towels, cut large
breast pieces in half. Brown in frying pan on moderately high
heat in half the butter. Put chicken in large covered casserole
dish. Saute' mushrooms in remaining butter. Sprinkle flour
over the mushrooms, stir in the heated chicken broth, sherry,
rosemary and thyme. Cook over low heat, stirring, until
mixture thickens. Pour over chicken. Cover the casserole
and bake at 350 for 1 hour or until fork tender. Serve with
wild rice.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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