Discover the rich flavors of Sherry-Braised Chicken with Herb-Infused Sauce. This easy-to-make recipe uses tender chicken, braised in sherry, herbs, and a buttery sauce, perfect for a comforting weeknight dinner. Served with steamed basmati rice, this dish is a true family favorite..

Ingredients:

• 2 tbsp olive oil

• 6 pieces of boned, skinless chicken (preferable thighs)

• 1 cup sherry

• ⅓ cup chicken stock

• ½ tsp dried thyme

• ½ tsp dried oregano

• Pinch of ground white pepper

• One crushed bay leaf

• Pinch of freshly ground black pepper

• Pinch of crushed juniper berry

• 3½ tbsp cold unsalted butter cut in smal cubes

• Steamed basmati rice, to serve

Instructions:

Mix the ground black pepper with the crushed juniper berry

In a large heavy-based frying pan, heat the olive oil over high heat.

Add the chicken and cook until browned on both sides.

Pour in the sherry and use a wooden spoon to scrape the base of the pan, loosening any cooked-on bits that add flavor to the sauce.

Stir in the chicken stock, dried thyme, oregano, ground white pepper, crushed bay leaf, and the mix of ground black pepper with crushed juniper berry. Reduce the heat to low and let the mixture simmer for 10 minutes, or until the chicken is fully cooked and the liquid has reduced by half.

Whisk in the cold, chopped butter until it melts and combines with the sauce, creating a rich and velvety finish.

Serve the chicken with the sauce spooned over steamed basmati rice and Roasted Asparagus to add a fresh, green element to the meal.

Suggested Wine Pairing:

Pair it with a crisp Viognier to enhance the buttery sauce and aromatic herbs, creating a harmonious and memorable dining experience. Perfect for cozy, comforting meals.

Enjoy!