Chicken with Sherry (Pechuga De Pollo Con Jerez)
- serves 4
Recipe courtesy José Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.
Flour, to lightly coat chicken
1 chicken breast, cut into bite size pieces (about 1-pound/454 g)
4 Tbsp olive oil (60 ml)
Salt and pepper, to taste
½ Tbsp fresh thyme, chopped
2 Tbsp diced green olives (30 ml)
3 oz of sherry (90 ml)
1. Season the chicken with salt. Lightly coat chicken in flour. Add 3 tbsp. olive oil to sauté pan over medium high heat. Panfry chicken until golden brown, about 2 to 3 minutes. Remove from the heat and season with black pepper and thyme.
2. Meanwhile, heat remaining 1 tbsp. olive oil in a separate pan. Add the sherry and then the garlic. Add the chicken and cook for 1 minute. Finish with diced olives. Serves 4 as a tapas and 1 as a meal.