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Kitchen Tips
- Use boneless, skinless chicken thighs for juicier meat and faster cooking.
- Let the chicken brown well before adding liquids to develop more flavor.
- Stir the sauce occasionally to prevent it from sticking or burning.
Ingredients 0/5
Why You'll Keep Making This
This dish comes together quickly, making it perfect for busy weeknights. The rich sherry adds a lovely depth of flavor without needing hours to cook. It’s a comforting meal that feels special but is easy to prepare.
Directions
Warm some oil in a large skillet over medium heat. Add the chicken pieces and cook them until they’re nicely browned on all sides. Once the chicken is browned, carefully pour off any extra oil from the pan. Next, stir in the undiluted soup, sherry, and whole onions. Cover the skillet and let everything simmer gently for about 45 minutes, or until the chicken is cooked through and tender. Be sure to give it a stir every now and then to keep everything combined. When it’s done, it’s ready to serve!
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people cooked this recipe
Best Foods To Serve With This
Serve with steamed rice or buttery mashed potatoes to soak up the delicious sauce. A simple green salad or roasted vegetables on the side will add freshness and balance to the meal.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and the sauce creamy. Avoid freezing, as the texture may change.
Frequently Asked Questions
Can I use chicken parts instead of a whole chicken?
Yes, using chicken thighs or drumsticks works well and may even cook faster.
What can I substitute for dry sherry if I don’t have any?
You can use white grape juice, apple cider vinegar diluted with water, or chicken broth as a substitute.
Do I need to peel the small white onions?
Yes, peeling the onions ensures they cook evenly and taste better in the dish.
Can I make this recipe in the oven instead of on the stovetop?
Yes, you can transfer everything to a covered baking dish and bake at 350°F for about 45 minutes.
Is it necessary to pour off the extra oil after browning the chicken?
It’s recommended to pour off excess oil to prevent the dish from being too greasy.
How do I know when the chicken is fully cooked?
The chicken should be tender and reach an internal temperature of 165°F when tested with a meat thermometer.
Can I add vegetables to this recipe?
Yes, adding carrots or mushrooms can complement the flavors and cook well with the chicken.
Should I use fresh onions if I can’t find small white ones?
You can use pearl onions or chopped regular onions as alternatives, though cooking times may vary slightly.
