Braised Chicken with Mushrooms and Sherry

One of the residents in our home does not like beef, pork, or fish as a rule with a few exceptions, she does however like chicken, and since chicken is reasonably priced and tasty I like it too, especially the reasonably priced part. I like all meats but I often acquiesce to avoid the pout and cook a lot of chicken meals.  It is reasonably priced you know.

So with the resident's picky meat demands in mind I am always on the look out for chicken recipes and Canadian Living magazine offers a lot of them and this is one that is fantastic.  The resident does not like mushrooms either, but I do so she has to pick them out. Hey, my acquiescence only goes so far...

I used button mushrooms in place of morels, but I have ordered some dried morels on line, along with some dried chantrelles and when they arrive this will be prepared with them along side the crimini mushrooms..

1 ½ cups chicken broth
8 ounces button mushrooms, sliced
1 frying chicken, cut into pieces
1 tsp salt
1 tsp pepper
¼ cup all-purpose flour
¼ cup vegetable oil
¼ cup butter
⅓ cup shallots (2 medium sized), minced fine
4 cloves garlic, minced or pressed
1 cup dry sherry

½ cup whipping cream                                                                
1 tsp dried thyme
2 Tbsp green onion, finely minced

Mix flour, salt and pepper together, place on shallow plate or bowl

Dredge chicken in seasoned flour, shaking off excess.

In large skillet or Dutch oven, heat oil over medium heat; brown chicken. Remove to plate. Drain fat from pan.

In same skillet, melt butter over medium heat; cook shallots and garlic until softened. 

Add mushrooms and cook until liquid has evaporated. 

Pour in sherry, scraping up brown bits and bring to boil; boil for 2 minutes.

Add cream, thyme and chicken broth. Return chicken and any accumulated juices to pan; bring to boil.

Reduce heat, place cover on pan and simmer until juices run clear when chicken is pierced and sauce is thickened, about 30 minutes. Turn chicken over occasionally to ensure even cooking.

Sprinkle with finely minced green onion.

 This recipe was shamelessly stolen from Canadian Living and altered slightly to fit my meagre mushroom budget....

Original recipe can be found here -

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