pollo al horno (sherry roast chicken)
(1 rating)
An aromatic roast chicken from the Cadiz region of Spain. Goes great with a green salad, potatoes, and a light red wine.
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
45 Min
method
Roast
Ingredients For pollo al horno (sherry roast chicken)
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2 Tbspolive oil
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3 lbchicken pieces (thighs!)
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salt & pepper to taste
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1 Tbspparsley, minced
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3 clovegarlic, chopped large
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1/4 cmedium-sweet oloroso sherry
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2 Tbspunsalted butter (lard is more traditional)
How To Make pollo al horno (sherry roast chicken)
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1Preheat oven to 350F.
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2Coat the bottom of a baking dish with the oil. Arrange the chicken, skin side up, and season with salt and pepper. Sprinkle with the parsley.
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3Add the garlic to the pan and pour in the sherry. Dot the chicken with the lard or butter.
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4Place the baking dish in the oven and roast for 45 minutes, basting the chicken frequently. Add a bit of water as the liquid evaporates. Serve.
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