koshergrl
Diamond Member
- Aug 4, 2011
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Technically, it's cream sherry cream sauce because I used cream sherry, to make a cream sauce.
Deboned chicken thighs, I left the skin on a few of them
Cook on higher heat in oil until good and brown on both sides
take out, pour off all but a few tbsp. of the fat/oil
Deglaze with butter and cream sherry, I used maybe 1/4 a cup sherry, it seemed a little much, then I salted, peppered, and reduced it until it started to thicken up a little...
Then I added cream and let that simmer a bit
then I put the thighs back in and put it in a slow oven until time to eat.
Yum yum yum.
Deboned chicken thighs, I left the skin on a few of them
Cook on higher heat in oil until good and brown on both sides
take out, pour off all but a few tbsp. of the fat/oil
Deglaze with butter and cream sherry, I used maybe 1/4 a cup sherry, it seemed a little much, then I salted, peppered, and reduced it until it started to thicken up a little...
Then I added cream and let that simmer a bit
then I put the thighs back in and put it in a slow oven until time to eat.
Yum yum yum.