Sherry Baked Chicken
Sherry Baked Chicken
This was a favorite of my nana’s. It’s delicious served with rice or potatoes to enjoy the extra sauce.
My nana always served it with rice, a green salad, and sliced French bread.
It’s one of those recipes that seems fancy but is delicious.
Even her picky kids liked it. (Yes, my mom and uncle are MUCH pickier eaters than my brother and me.
Yes, Mom, I just totally outed you. Love you.)
This recipe always served my family when my nana made it and we were five adults and two kids. I will say one of the adults was not a big chicken eater so I’m thinking it’s reasonable to expect it to serve five people or so.
INGREDIENTS:
1- 3lb frying chicken, cut into serving pieces or any combination of chicken parts.
⒈／⒋ cup butter or margarine
⒈／⒉ cup flour
1 ⒈／⒉ tsp. salt
⒈／⒉ tsp. pepper
1 TBSP paprika
1 cup sour cream (8-ounce package)
3 tablespoons dried onion soup mix
⒈／⒉ cup milk
? cup California Sherry (dry or medium)
DIRECTIONS:
Preheat the oven to 350 degrees.
Toss chicken in the flour and seasonings (through paprika). Brown slowly in the butter or margarine.
In a small saucepan, combine the remaining ingredients.
Beat with a rotary beater to blend.
Heat, but DO NOT boil.
Place browned chicken in a casserole dish. Pour sauce over the chicken.
Cover and bake for 40-50 mins.
NOTES:
I mainly make this with boneless, skinless chicken breasts and thighs because that’s what we prefer.
I don’t know that I ever measured out the seasoning for the flour.
I just put what looks good in. I have, on occasion, put in three (3) heaping tablespoons of the onion soup mix because it’s delicious.
For the sherry, I buy the cooking sherry because I’m not as fancy as my nana, and it’s easier to find in my small town.
I don’t use a rotary beater to blend, mainly because I don’t think I’ve seen one since she used it.
I use a whisk, and it works just fine. The sauce is what makes this dish, and it’s definitely a chef’s kiss.
Even people who don’t love chicken enjoy this dish.