Chicken fricassee with sherry

Ingredients for 4 servings:

• 2 large chicken breasts or drumsticks
• 8 large potatoes, waxy
• possibly chicken broth
• 500 g mushrooms
• 150 g cream
• 1 jar of sherry
• 1 shot of white wine
• Salt and pepper, black
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

What’s done here with chicken breast and sherry can be applied to any other tender meat, as well as to firm-fleshed fish such as eel, monkfish, and shellfish. Peel two large (but not giant) potatoes per person, cut them into thick slices, then cut these into strips and then into cubes of about 1 cm. Boil the cubes in lightly salted water or chicken stock, drain, and keep warm. Skin the chicken breast halves and dice them as well. Then clean the mushrooms and dice them, preferably the same size as the potatoes and chicken. In a sauté pan, sauté the chicken cubes in hot butter over low heat, stirring constantly, for 2 to 3 minutes. Then add the mushrooms. Increase the heat to high, and as soon as it starts to sear, pour in a large glass of sherry, add a little salt, pour in a glass of white wine, and let everything simmer, covered, for 4 minutes over a brisk heat. Meanwhile, pour in the cream and season to taste. The sauce is probably still too much and too thin, so remove the lid! Once the sauce has reached the right, creamy consistency, remove the sauté pan from the heat and add the diced potatoes, seasoning everything with 2 teaspoons of ground black pepper. This creates a stew that couldn’t be more delicate. The nutty notes of the sherry and the aroma of the mushrooms enhance the diced potatoes, along with the tender chicken—a harmony that shouldn’t be upset by herbs.