CHICKEN WITH CHICKPEAS & SHERRY
Description
Wine is used in cooking all the time but a trip to Cadiz and Jerez a few years ago inspired me to use sherry more creatively than raise a glass at Christmas. Used with seafood or chicken it takes on a wonderful flavour.
There are many types of sherry - from the very dry fino to the sweet stuff, more commonly drunk here in the UK. In savoury dishes a dry sherry is called for - I’ve used Amontillado here but if you can get hold of manzanilla that works better.
Sherry is not just for Christmas!
Ingredients
Instructions
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Make some cuts in the chicken, rub the marinade ingredients all over. Set aside for an hour or more.
Heat butter& oil in a pan. Add onion, celery, garlic, soften on medium heat.
Add the carrots olives &capers, sauté for a few mins. Add the seasoning & 1 tsp of paprika, mix well.
Take off heat and transfer everything to a baking tray. Add the chickpeas, chimichurri, tomato purée and mix everything.
Place the chicken on top. Add the sherry and the remaining paprika, a little drizzle of olive oil.
Cover it all tightly with with foil and put in the oven at 200c for around an hour, till chicken is tender.Stir it half way through adding a little water if needed.
Serve, arranging the chickpeas first with the chicken on top. Enjoy the wonderful flavours.
