Yield: 4 Servings
Measure | Ingredient |
---|---|
3 pounds | Chicken |
1 pounds | Mushrooms, sliced |
2 eaches | Garlic cloves, chopped |
1 each | Onion, sliced |
6 tablespoons | Olive oil |
1 tablespoon | Butter |
½ cup | Sherry |
¼ teaspoon | Basil, crushed |
½ teaspoon | Tarragon, crushed |
1 dash | Salt |
1 dash | Pepper |
Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and ⅔ of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2-tbl oil. Saute' onions until clear. About 5 minutes. Add mushrooms and 2-tbl water; simmer 10 minutes; Add to chicken. Cover and simmer chicken 15 minutes. Pour in sherry, up heat and boil for 1 minute. Serve hot.