Chicken with sherry and shallot sauce – Food & Home Magazine
This chicken with sherry and shallot sauce pairs well with a full-bodied, oaked Chenin Blanc – packed with sweet pear and apple flavours.
Ingredients
- 30ml (2 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 1,75kg chicken pieces
- 12 shallots, peeled and left whole
- 4 whole garlic cloves, peeled
- 2 Granny Smith apples, cored and sliced
- 30ml (2 tbsp) fresh thyme, chopped
- 200ml chicken stock
- 150ml medium dry sherry
- 125ml (½ cup) crème fraîche
- 60ml (¼ cup) whole-grain mustard
- a few sprigs of thyme, to serve
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