Chicken With Oloroso Sherry And Manzanilla Olives

Recipe Ingredients

1 cup	62g / 2.2oz	Roaster chicken - (abt 3 1/2 lbs) (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour - for dusting
6 tablespoons	90ml	Olive oil
2 tablespoons	30ml	Spanish onions - sliced 1/2" rounds (large)
10		Garlic cloves - peeled
1 tablespoon	15ml	Hot chili flakes
2 tablespoons	30ml	Sweet paprika
		Peel of 1/2 lemon - pith and all,
		Cut into paper-thin slices
1 cup	237ml	Ocoroso sherry
3 cups	711ml	Chicken stock
1 cup	237ml	Manzanilla olives
2 tablespoons	30ml	Fresh oregano leaves

Recipe Instructions

Cut chicken into 10 pieces. Season with salt and pepper and dredge in flour.

Heat olive oil in a large skillet over medium-high heat. Place 5 pieces of chicken in skillet, skin-side down. Cook until dark golden brown all over and remove to platter. Repeat with remaining pieces of chicken.

Add to the pan, the onions, garlic, chili flakes, paprika and lemon peel and cook until soft and golden brown, about 10 to 12 minutes. Scrape bottom of pan with a wooden spoon to loosen brown bits on bottom of pan.

Add sherry, chicken stock, olives and chicken pieces and bring to a boil. Lower heat to simmer, cover and cook 40 minutes. Remove lid, turn up heat, reduce remaining liquid to 2 cups, add oregano leaves and serve.

This recipe yields 4 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B03) - from the TV FOOD NETWORK

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