Andalusian Chicken

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 tablespoon virgin olive oil
• 6 skinless chicken breast halves, on the bone
• 1 head garlic, broken into cloves
• 1 1/2 cups medium-dry sherry
• 2 tablespoons sherry wine vinegar
• salt & freshly ground black pepper
• 1/2 cup heavy cream
• fresh tarragon leaves (to garnish)

Recipe

• 1 melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
• 2 add the sherry and vinegar, and salt and pepper to taste.
• 3 cover and simmer gently for 20 minutes or until the chicken is tender.
• 4 transfer the chicken to a plate.
• 5 strain the cooking liquid, pressing the garlic flesh through the strainer.
• 6 return the liquid to the pan, add the cream, and bring to a boil, stirring.
• 7 boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
• 8 return the chicken to the pan with the juices that have collected on the plate.
• 9 heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
• 10 taste for seasoning, adjust if necessary.
• 11 serve hot, garnished with tarragon leaves.