Sherry Chicken (1965)

• 2 frying chickens, cut in serving pieces
• 1 cup California Dry Sherry
• 1 medium green pepper, chopped
• 1 cup parsley, chopped
• 5 green onions, chopped
• 1 large onion. chopped
• Olive oil
• 1/4 cup grated Parmesan cheese
• 1/3 cup sifted flour
• 1 1/2 tspns salt
• 1/4 tspn pepper
• 1/4 tspn oregano

In a strong paper bag,  mix cheese, flour, salt, pepper and oregano.  Add chicken pieces, and shake well.  Fry chicken in olive oil until golden brown.

Place a layer of chicken in roasting pan.  Mix green pepper, parsley, and onions, and spread part of mixture over chicken in pan.  Add more chicken; cover with more of vegetable mixture.    Continue until all chicken and vegetables are used. 

Pour sherry over all. Cover and bake in slow oven (300 degrees) for 1 hour or until tender. 

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Joseph Ghianda of Ghianda's Winery in Oroville, California.) 

More Sherry Recipes

Shrimp Richert in Sherry (1965)

Sherry Mushroom Sauce (1970)

Cream Sherry Cookies with Brandy (1965)

Pistachio Rice Pilaf in Sherry (1954)

Halibut Portuguesa in Sherry (1965)