Chicken with Sherry (Pechuga De Pollo Con Jerez)

  • serves 4
Christine Cushing
Christine Cushing

Recipe courtesy José Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.

31 Ratings
Directions for: Chicken with Sherry (Pechuga De Pollo Con Jerez)


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.

See more: Main, Dinner, Poultry, Appetizer, European, Chicken


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