Andalusian Chicken Dinner
with Rosemary Potato Crisps

This Spanish dish is a great dinner I like to fix when I'm just in the mood for something a little richer than basic BBQ. The flavors are rich and elegant, yet the dish is very easy to make.

Andalusian Chicken

1/4 cup butter
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 head garlic, broken into cloves
1 1/2 cups amontillado sherry
2 tablespoons sherry vinegar

Salt and freshly ground pepper
1/2 cup heavy cream
Fresh tarragon leaves for garnish

Melt the butter with the oil in a flameproof casserole.

Add the chicken and garlic, and sauté over moderate heat for 10 minutes.

Add the sherry and vinegar, and salt and pepper to taste.

Cover and simmer gently for 20 minutes.

Transfer the chicken to a plate.

Strain the cooking liquid, pressing the garlic flesh through the strainer.

Return the liquid to the pan, add the cream, and bring to a boil, stirring.

Boil for about 5 minutes or until the sauce is reduced to a coating consistency.

Return the chicken to the casserole with the juices that have collected on the place. Heat through for a few minutes.

Serve hot, garnished with tarragon leaves.

Rosemary Potato Crisps

12 small unpeeled red potatos sliced 1/16" thin
4 tablespoons olive oil
2 teaspoons chopped fresh rosemary
1 teaspoon salt
6 turns freshly ground black pepper

Preheat the oven to 400°F.

Toss the potato slices in a bowl with the oil, rosemary, salt, and pepper.

Lay them out on a cookie sheet and cook for 15 minutes. Turn with a spatula and cook another 15 minutes.

Serve in a bowl lined with paper napkins or a towel. Keep covered so they stay warm.

These also make great snacks or party food, coming out slightly less crisp than potato chips. The Andalusian Chicken gravy is wonderful over them too.

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All material 2001-2003, Robert W. Warfield.