GREEN PEPPERCORN CHICKEN SHERRY SAUCE

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INGREDIENTS

  • 6 bone-in chicken thighs

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 4 garlic cloves, crushed

  • 1 cup dry sherry

  • 2 heaping tablespoons green peppercorns

  • 1 cup chicken broth

  • 1/2 cup cooking cream

  • 1/2 teaspoon salt

  • 1 teaspoon freshly ground pepper

  • 1/4 cup coarsely chopped Italian parsley

 

INSTRUCTIONS

  1. Heat oil in a large frying pan over medium-high heat. Brown chicken for 5 minutes each side or until golden brown. Remove chicken from pan. Reduce heat to medium.

  2. Add butter & garlic . Cook, stirring for 1 to 2 minutes or until garlic is fragrant.

  3. Add sherry. Bring to a boil. Boil, uncovered for 2 minutes to cook the alcohol flavor off a little.

  4. Add the green peppercorns & squish them slightly with the back of a large spoon.

  5. Add broth, salt, pepper & stir. Then return chicken to pan. Bring to a boil then reduce the heat to medium-low. Simmer, covered, turning the chicken occasionally & giving the sauce a stir, for 15 minutes.

  6. Add cream & parsley. Stir until hot or until sauce is thickened & chicken is cooked.


Enjoy!

Bluemonque