Sherry Red Pepper And Toasted Garlic Pan Sauce Recipes

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ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE



Roasted Chicken with Garlic-Sherry Sauce image

This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 quarts water
1/2 cup salt
4 bone-in chicken breast halves (12 ounces each)
3/4 teaspoon pepper, divided
2 teaspoons canola oil
8 garlic cloves, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/2 cup sherry or additional reduced-sodium chicken broth
3 fresh thyme sprigs
1/4 cup butter, cubed
1 teaspoon lemon juice

Steps:

  • For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR



Roasted Red Bell Peppers With Sherry Vinegar image

What makes these Spanish? Why, it's the inclusion of sherry vinegar. Another winner from Jose Andres.

Provided by Rinshinomori

Categories     Peppers

Time 1h10m

Yield 1 1/2 C

Number Of Ingredients 7

4 medium red bell peppers
1/2 cup extra virgin olive oil (preferably Spanish)
4 garlic cloves, peeled and thinly sliced
1/4 cup water
2 tablespoons sherry wine vinegar
salt
1 teaspoon flat leaf parsley, chopped

Steps:

  • Heat the oven to 400 F degrees.
  • Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
  • Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
  • Peel, seed and tear them into strips. Set aside.
  • Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
  • Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
  • Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.

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