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Chicken With Sherry And Raisins

Thrifty.Chef's picture
  Butter/Margarine 2 Tablespoon
  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)
  Salt 1⁄2 Teaspoon
  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.

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