Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/5
Why You'll Keep Making This
This dish comes together quickly, making it perfect for busy weeknights. The rich sherry adds a lovely depth of flavor without needing hours to cook. It’s a comforting meal that feels special but is easy to prepare.
Kitchen Tips
- Use boneless, skinless chicken thighs for juicier meat and faster cooking.
- Let the chicken brown well before adding liquids to develop more flavor.
- Stir the sauce occasionally to prevent it from sticking or burning.
- Let the chicken brown well before adding liquids to develop more flavor.
- Stir the sauce occasionally to prevent it from sticking or burning.
Directions
Warm some oil in a large skillet over medium heat. Add the chicken pieces and cook them until they’re nicely browned on all sides. Once the chicken is browned, carefully pour off any extra oil from the pan. Next, stir in the undiluted soup, sherry, and whole onions. Cover the skillet and let everything simmer gently for about 45 minutes, or until the chicken is cooked through and tender. Be sure to give it a stir every now and then to keep everything combined. When it’s done, it’s ready to serve!
Best Foods To Serve With This
Serve with steamed rice or buttery mashed potatoes to soak up the delicious sauce. A simple green salad or roasted vegetables on the side will add freshness and balance to the meal.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and the sauce creamy. Avoid freezing, as the texture may change.
91
people cooked this recipe
