Sherry Poached Chicken Recipes

SHERRY POACHED CHICKEN RECIPE

Steps:

• PLACE the chicken in a pot just large enough to hold it and cover with 2 cups sherry. Cover and bring to a boil, then reduce heat to low and cook the chicken about 40 minutes, until it reaches 160 degrees. Remove it from the pot and place on a cutting board to cool. COOK the wild rice mix according to package instructions. (Two cups uncooked rice mixture should yield about 6 cups cooked rice.) Set aside. COMBINE cream of chicken soup, artichoke hearts, shredded Parmesan, sour cream, mayonnaise and remaining sherry. REMOVE the chicken from the bone, discarding the skin and cartilage. Dice the chicken into bite-size pieces. PLACE the cooked rice in the bottom of a 13-by-9-inch baking dish. Add the diced chicken and the artichoke mixture. Sprinkle with bread crumbs and insert the sprig of rosemary. Place on a foil-lined sheet pan and place in the oven. BAKE at 350 degrees for 40 to 45 minutes, or until the casserole is brown and bubbly. NOTE: You'll need 2 pounds of cooked chicken, but start with about 3 pounds of raw chicken. After the skin, cartilage and bones are discarded, you should end up with the right amount. For the wild rice mix, Marcus suggests a mix that includes basmati rice. Yield: 8 to 10 servings Note: This recipe can be easily halved. I used boneless chicken breasts and also, sautéed fresh mushrooms in a little butter and added to the rice mixture.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE

Steps:

• Pat chicken dry and toss with flour and season to taste.
• In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
• Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
• Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
• Stir in chicken, cream and broth. Taste and adjust seasoning.
• Bring to a boil and boil until thickened.
• Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.

BAKED SHERRY CHICKEN

Steps:

• 1. Preheat oven to 350. In skillet, brown chicken slowly in butter on all sides. Remove from skillet and place in single layer in 11 x 7 baking dish. Slice mushrooms, chop onions.
• 2. Add mushrooms and onions to skillet, scraping the bottom of the pan, and stir well to mix. Add a little more butter if you'd like. Bring to a nice simmer.
• 3. Let it cook a little longer, stirring often, till everything looks beautiful.
• 4. Add soup, sherry, seasonings, and lemon slices. Blend thoroughly, bring to a simmer.
• 5. Pour over chicken in baking dish.
• 6. Bake (uncovered) at 350 for about an hour, or until chicken is tender.
• 7. Remove from oven when it looks so beautiful you can't stand it.
• 8. Serve with rice and a nice green vegetable.
• 9. The sauce is lemony and delicious, and it's great spooned over the rice.

POACHED CHICKEN WITH GINGER AND SCALLION SAUCE

Steps:

• 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
• 2. Cut the chicken into pieces. Arrange neatly on a platter.
• 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
• 4. Scatter the ginger and scallions over the chicken.
• 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.