Chicken Sherry with Rice

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  • 2 frying chickens, cut up
  • 3/4 cup dry sherry
  • 1 to 2 small cans mushrooms


  1. Brown chicken parts in oil. Take off fat. Add sherry, cover, and simmer. Loosen and stir in brown bits. Cook for approximately 30 minutes until done.
  2. Take out chicken. Add mushrooms, some water, and boil down until somewhat thickened.
  3. Serve over rice.

Posted by jerseyjan at Recipe Goldmine April 30, 2001.