Chicken Sherry with Rice
- 2 frying chickens, cut up
- 3/4 cup dry sherry
- 1 to 2 small cans mushrooms
- 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.
- Take out chicken. Add mushrooms, some water, and boil down until somewhat
- Serve over rice.
Posted by jerseyjan at Recipe Goldmine April 30, 2001.