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



Chicken Sherry-apricots

Chicken Sherry-Apricots
Oven Roasted Chicken Legs

Oven Roasted Chicken Legs

Baked chicken legs are smothered in a quick homemade barbeque sauce....

Cheese Chicken Kebab with Pesto

Cheese Chicken Kebab With Pesto

Pesto chicken kabab is a very rich in taste pesto (basil) is equal to Indian tulsi in fla...

CHICKEN KOFTA CURRY

Chicken Kofta Curry

Chicken koftas korma in a mild korma gravy which is nutty and aromatic and has a special ...

CHICKEN PULAV WITH QUINOA

Chicken Pulav With Quinoa

Quinoa replaces basmati rice in this fragrant. The chicken pulav with quinoa is very de...

Fenugreek Leaves Mushroom Chicken Curry

Fenugreek Leaves Mushroom Chicken Curry

Fenugreek Leaves Mushroom Chicken Curry is a very yummy and easy side dish for chapati, p...

CHICKEN DRUM BEATER

Chicken Drum Beater

Minced chicken seasoned and made into dumplings to just stick it to the skewers in the sh...

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