Mushroom Sherry Chicken
A tender juicy chicken baked in a mushroom sherry sauce served with long grain white rice.
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Ingredients
  • 3 lb chicken (whole)
  • 2 tbsp orange marmalade
  • 1\2 cup cream sherry
  • 1\2 cup chicken stock
  • 15.25 oz cream of mushroom soup
  • 2 tbsp black pepper
  • 1 tbsp salt
  • 2 tbsp lemon zest
    • Rice
  • 1 cup water
  • 1 cup chicken stock
  • 1 cup long grain white rice
Instructions
  1. Preheat oven to 500 degrees.
  2. Take one whole chicken and break it down into edible size pieces and place in cassrole dish skin side down.
  3. In a saucepan put mushroom soup, sherry, marmalade, and chicken stock. Bring to a boil then pour over chicken and place in the oven. Cook 20 minutes, pull and flip chicken then bake another 20 until chicken is browned well.
  4. In a saucepot put the rice, chicken stock, and water. Bring to a boil for 2 minutes then turn stove to simmer, cover, and let sit 20-25 minutes until all liquid is absorbed. Do not remove lid, do not stir while simmering.
  5. Once the rice is firm, fluff with a fork, spoon rice onto a plate then place 2 pieces of chicken onto the rice. Top with the remaining sauce and lemon zest.