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Spanish   -   Chicken In Sherry Sauce   adapted from The Complete Spanish Cookbook

  • 2 Pounds Chicken Pieces
  • 1 Medium Bay Leaf
  • 1/2 Teaspoon Salt
  • 3 Cloves Garlic -- peeled
  • 6 Whole Peppercorns
  • 1 Large Onion -- finely chopped
  • 1 Medium Onion -- thinly sliced
  • 1 Small Dried Chile Pepper
  • 2 Teaspoons Paprika
  • 2 Teaspoons Oregano -- chopped
  • 3/4 Cup Sherry
  • 1 Cup Green Olives -- pitted
  • 2 Teaspoons Parsley -- finely chopped
  • 3 Tablespoons Cornstarch
Directions Saute Chicken until brown Add sliced onions, chile pepper, paprika, bay leaf, salt and oregano. Cook 15 minutes. Add sherry, olives and half the parsley, stir and cook 10 minutes. Transfer chicken to serving plate and keep warm. Mix cornstarch with a little water, stir into the sauce and cook for 2 minutes to thicken. Add salt and pepper. Pour sauce over chicken and garnish with remaining parsley. Serve with rice.
Serves 4
Time to Make 0:00

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