chicken and sherry recipe

Written ByJenny Smyth Posted on
chicken and sherry recipe
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The Best chicken and sherry recipe

I’ve been cooking for years, and I still love coming back to this chicken and sherry recipe. It’s a classic for a reason – the combination of flavors is just right, and it’s easy to make.

I first discovered this recipe when I was in culinary school, and it quickly became a staple in my repertoire. The dish has its roots in traditional Spanish cuisine, where sherry wine was commonly used to add depth to sauces.

When cooked with chicken, the result is a rich, slightly sweet flavor that’s perfect for any occasion. Whether you’re serving it at a family dinner or as part of a holiday meal, this recipe never fails to impress.

The key to making it work is to cook the chicken slowly over low heat, allowing the flavors to meld together and the meat to stay juicy. This technique is essential for achieving that perfect balance of flavors and textures that makes this dish so beloved.

I’ve made this recipe countless times over the years, and every time I’m amazed by how well it turns out. It’s a testament to the power of simple, high-quality ingredients and careful cooking techniques.

Chicken and Sherry

Chicken and Sherry

4.9 from 819 votes

A classic Spanish-inspired dish where chicken is braised in a rich sauce of fino sherry, garlic, and herbs. The sherry adds a nutty depth that complements the tender chicken perfectly.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce

1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 medium onion, finely chopped
1/2 cup dry fino sherry
1 cup chicken broth
2 sprigs fresh thyme
1 bay leaf
1 tablespoon chopped fresh parsley

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
2Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
3Place the chicken skin-side down in the hot oil and cook without moving for 6 to 8 minutes, until the skin is deep golden brown and crispy.
4Flip the chicken and cook the other side for 4 minutes, then transfer to a plate.
5Reduce heat to medium and add the remaining 1 tablespoon of olive oil.
6Add the sliced garlic and chopped onion and cook, stirring frequently, for 3 to 4 minutes until the onion is softened and translucent.
7Pour in the sherry and scrape up any browned bits from the bottom of the pan with a wooden spoon.
8Let the sherry simmer for 2 minutes until it reduces by half.
9Add the chicken broth, thyme sprigs, and bay leaf, then return the chicken to the pan skin-side up.
10Bring the liquid to a gentle simmer, cover the pan, and cook over low heat for 20 minutes until the chicken is cooked through and tender.
11Remove the lid and increase the heat to medium-high.
12Simmer for 3 to 5 minutes to reduce the sauce slightly, then discard the thyme sprigs and bay leaf.
13Sprinkle with fresh parsley and serve hot.

🔧Equipment

Large skillet or Dutch oven with lid
Tongs
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 28g

📝Notes

For the best flavor, use a dry fino or manzanilla sherry, not a sweet cream sherry. You can substitute boneless skinless thighs if preferred, but reduce the initial browning time to 4 minutes per side and the covered cooking time to 15 minutes.

Watch Video Of How Chicken and Sherry Works

To store leftovers, let the chicken cool completely and place it in an airtight container in the refrigerator for up to four days. When you are ready to reheat, warm it gently on the stovetop over low heat, adding a splash of chicken broth or water if the sauce has thickened too much.

You can also reheat individual portions in the microwave, but the stovetop method keeps the texture better. For serving, I like to pair this dish with simple sides like steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

It also works well with roasted vegetables or a crisp green salad for a lighter meal. This recipe is always a good idea for any occasion because it feels special without requiring hours in the kitchen.

It works well for family gatherings since it can be made ahead and easily doubled, and the rich, comforting flavors please everyone from kids to grandparents.

❓ Frequently Asked Questions About Chicken and Sherry

Q: What type of sherry wine should I use in this recipe?

For this recipe, you’ll want to use a dry sherry wine that’s specifically labeled as ‘dry’ or ‘fortified.’ This type of sherry has a rich, nutty flavor that pairs perfectly with the chicken.

If you can’t find dry sherry, you can also use another type of white wine or even omit the sherry altogether if you prefer.

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