Tag: Sherry Sauce

• I adapted a recipe I saw in a magazine to make this dish.
• It reminded me of my pork with sour plums recipe.

Ingredients

• 4 chicken thighs with skin on
• 6 -8 plums – best under ripe

Ingredients for Sauce

• I small onion – chopped
• 1 tablespoon of butter
• 100ml of sweet sherry & a splash at the end
• 250ml chicken stock 

Method

• Pre-heat the oven to GM6 – 200°C
• Lightly grease a baking tray and place the chicken thighs on it.
• Bake for 30 minutes.
• *
• Cut the plums in half and remove the stones.
• Place the plums cut side down around the chicken.
• Bake for another 30 minutes.
• *
• Start to make the sauce – see below
• *
• Take the chicken & plums out of the oven and place in a dish and keep warm.
• *
• Add the chicken and plums juices to the sauce and boil for around 5 minutes.
• Add a splash of sherry.
• *
• Pour the sauce over the chicken and plums for each serving.

Method for Sherry Sauce

• Gently fry the onions in the butter till softened.
•  Add the sherry and heat for a few minutes.
• Pour in the chicken stock and simmer for around 10 minutes.
• *
• Add the meat and plum juices and boil gently for around 5 minutes
• Add a splash of sherry before serving.

Royal Doulton – Burgundy Plates