Skip to main content
Epicurious
Cookbooks

Mushroom Sherry Chicken

Dry sherry—ask for Fino—is among the world’s most distinctive wines and also among the best for cooking. Here it’s used as the basis for a rich but low fat sauce that is an absolute classic.With bread or rice, this is an incredible dish.

Recipe information

  • Yield

    makes 4 servings

Ingredients

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
Salt and black pepper to taste
2 garlic cloves, chopped
1 large onion, chopped
1/2 pound fresh mushrooms, trimmed and sliced
1 cup dry sherry
1/4 cup chopped fresh parsley leaves

Preparation

  1. Step 1

    Heat the oil in a large deep skillet with a lid over medium-high heat. Add the chicken to the skillet, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. About halfway through the browning, add some salt and pepper.

    Step 2

    Remove the chicken with a slotted spoon and drain all but 1 tablespoon of the fat. Add the garlic, onion, and mushrooms and cook until softened and lightly browned, about 5 minutes.

    Step 3

    Return the chicken to the skillet and add the sherry. Bring the mixture to a boil, then lower the heat, cover partially, and simmer until the chicken is tender, about 45 minutes. If the mixture becomes dry, add some water.

    Step 4

    Season to taste with salt and pepper, garnish with parsley, and serve.

  2. Roast Mushroom Sherry Chicken

    Step 5

    Preheat the oven to 400°F. Coat the bottom of a roasting pan with the oil and arrange the chicken pieces, skin side up, in the pan. Put the garlic, onion, and mushrooms around the chicken and sprinkle everything with salt and pepper. Pour the sherry into the pan and bake, uncovered, for 45 minutes, basting every 10 minutes. If the mixture becomes dry, add some water to the pan. Season to taste with salt and pepper, garnish with parsley, and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSherryAlcoholBeveragesMushroomVegetableWhole ChickenChickenPoultryChicken BreastChicken ThighChicken DrumstickMainDinnerNut FreeGluten FreeDairy FreeBraiseCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.