Chicken in Sherry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• salt and pepper
• 2 tbsp olive oil
• ¼ liter sherry, dry (fino)
• 125 ml chicken broth
• 2 garlic cloves
• 1 sprig(s) of thyme
• 85 g green olives stuffed with peppers
• Flour for turning

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tapas

Rinse the chicken breast fillets in cold water and pat dry. Cut the fillets into approximately 3 cm pieces, season with salt, and coat in flour. Heat the olive oil in a large pan and, in batches, briefly sear the meat pieces on all sides over high heat. Season with salt and pepper and remove from the pan. Drain the olive oil, reduce the cooking juices with the sherry, and pour in the chicken stock. Peel the garlic and press it in. Wash the thyme sprig, shake dry, and add it. Allow the sauce to reduce uncovered by about a third. Add the meat to the sauce and simmer over low heat for about 10 minutes. Slice the olives crosswise and add to the meat. Serve with white bread.