Chicken With Sherry And Raisins
|Vegetable oil||2 Tablespoon|
|Chicken thighs||2 1⁄2 Pound|
|Yellow onion||1 Medium, peeled and chopped|
|Dry sherry||2⁄3 Cup (10.67 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Apricot preserves/Peach preserves||1⁄4 Cup (4 tbs)|
1. Heat the butter and oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken thighs and cook, uncovered, for 15 minutes, turning them frequently.
2. Add the onion, sherry, chicken broth, salt, and pepper. Cover, reduce the heat, and simmer for 15 minutes.
3. Remove the thighs to a platter and set them in a keep-warm (250°F) oven. Tilt the skillet and skim the fat from the pan juices. Add the raisins and preserves to the skillet. Boil, stirring, until the sauce has thickened—about 3 to 5 minutes. Pour the sauce over the thighs, and serve with sweet potatoes or Sturbridge-Style Greamed Hashed Onions.