In July 2013 we went on an amazing holiday with our good friends Trev and Sammy. We barged the Canal du Midi in France…….
As we had to board our boat in a town called Nabonne, we spent the night before there. Very excited about our week ahead, we chose a cute little restaurant down a cobbled street.
After my delicious starter of blue cheese and phyllo pastry, I ordered a chicken dish that arrived at the table with bouquet garni on the top which they had lit, so as the dish arrived all we could smell was the smoking herbs. It certainly captured our attention as well as being divine.
This is my interpretation of the dish we had that evening, sans the smoking herbs, but I did flambé the dish after I added the sherry.
Chicken with Sherry, Thyme and Mushrooms
A delicious dish started on the stove and finished in the oven.
In a heavy based pan or pot that can go in the oven, heat the olive oil and butter.
Place the flour in a flat pie dish and dredge the chicken in the flour. Now brown the chicken on both sides and then remove and set to one side.
Add the onion to the pan and gently saute until translucent.
Now add the mushroom slices and fry until soft.
Add the garlic and fry for a minute only.
Return the chicken to the pan and move the onion and mushroom around the chicken.
Add the sherry and then light the sherry either with a long stick lighter or tipping the pan so the sherry touches the flame if using gas. Be careful though!! Allow the flame to burn out and then add the chicken stock.
Add the thyme and make sure you push it under the liquid.
Season with the salt and pepper and bring to the boil. Cover and place in the oven and cook for 1 hour.
Remove from the oven and add the cream. Place back in the oven without the lid for around 15 minutes until the top is brown. Serve with fresh thyme.