Braised Chicken in Sherry Sauce
Main course
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Cook Time
1 h 50 min
Servings
2
Difficulty
Medium
Prep Time
20 Min
This Thermomix® recipe for Braised Chicken in Sherry Sauce is ready in 1 h 50 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This recipe for braised chicken in sherry sauce is a real treat! I have been cooking it for special occasions for years and my guests are always delighted. The tender chicken, filled with aromatic onions and garlic, is braised in a rich sherry sauce that gets a wonderful creaminess from the crème fraîche. Preparation in the Thermomix® makes it particularly easy and uncomplicated. Served with salted potatoes and green beans, it is a perfect festive meal. If you like it a little lighter, you can use cream instead of crème fraîche.
Ingredients (10 ingredients)
-
1 piece Chicken fresh
-
2 piece Onion(s)
-
3 clove Garlic clove(s)
-
1 Flasche Sherry medium
-
1 container Crème fraîche
-
30 g Butter
-
to taste Salt
-
to taste Pepper
-
to taste Paprika powder hot
-
Spice mix Chicken spice
Preparation (7 steps)
Preheat oven
Preheat the oven to 180°C top/bottom heat.
Prepare chicken
Wash the chicken and pat it dry. Rub with salt, pepper and paprika powder (or chicken seasoning). Peel and roughly chop the onions and garlic.
Chop onions and garlic
Put the onions and garlic in the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Fill chicken
Fill the chicken with the chopped onions and garlic. Add 20 g butter in small pieces to the chicken. Put the remaining 10 g butter in an ovenproof dish and melt: 2 min./50°C/speed 1.
Braise chicken
Place the chicken in the prepared dish and place in the preheated oven. As soon as the chicken starts to brown, pour sherry over it (about a 1/4 bottle every 15 minutes) and then baste with the gravy.
Prepare sauce
After the cooking time, pour the roasting juices (gravy) into the mixing bowl and heat for 5 min./100°C/speed 2.
Refine sauce
Add crème fraîche and stir in for 30 sec./60°C/speed 2. The sauce should no longer boil so that it does not curdle. Season with salt and pepper.
Finished cooking? Great! 🎉
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Created by
Anna Braun
4
Rezepte
0
Kochbücher
Allergens
- Milk
- Sulphur dioxide and Sulphites
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