vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Chicken Sherry-apricots

Chicken Sherry-Apricots
QUINOA STUFFED CHICKEN ROULADE

Quinoa Stuffed Chicken Roulade

Chicken roulade with bacon and potato and tomato salad. Chicken roulade stuffed with quin...

GINGERED CHICKEN STRIPS

Gingered Chicken Strips

Ginger chicken strips is tasty and crispy dry chicken recipe with flavors of ginger, chil...

Butter Chicken

Butter Chicken

the very famous Indian butter and chicken dish with silky tomato gravy...

Chilli Chicken Indo Chinese

Chilli Chicken Indo Chinese

Chilli Chicken is a dish made of chunks of boneless chicken mixed with dry red chilies, f...

Pepper Chicken Biryani Recipe

Pepper Chicken Biryani Recipe

Easy chicken biryani in pot or pressure cooker that tastes delicious, flavorful and can b...

Chicken In White Rassa Pandhra

Chicken In White Rassa Pandhra

Chicken in white rassa is a classic dish from the Maharashtra cuisine where chicken is co...

Chicken Sherry-apricots Recipe, How To Make Chicken Sherry-apricots Recipe

The delicious, Spanish-inspired sauce for this roast chicken could not be easier to make. Learn the recipe of Chicken Sherry-Apricots by vahchef.

This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.

About Recipe

How to make Chicken Sherry-Apricots

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
Chicken Sherry-Apricots
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Chicken Sherry-Apricots
• Chicken breasts - 4 numbers.
• Dried apricots - 150 grams.
• Onion - 3 numbers.
• Sherry (medium dry) - 250 ml.
• Pepper - 2 tablespoons.
• Butter - 75 grams.
• Oil - 1 tablespoon.
• Salt - to taste.
• Corn starch - as required.
Method:
  • Soak the dried apricot and the pepper for at least four hours in sherry.
  • Melt butter with oil in the baking tin in the preheated oven (to 225 degrees centigrade).
  • Salt the chicken and roast in the melted butter for 20 minutes.
  • Cut onions in medium sized cubes, add them and soaked apricots to the chicken and roast for 20 minutes.
  • Fill up the remaining sherry with water to 250 ml and thicken it with starch flour.
  • Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top.

Serve with curry rice.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter