Country Style Pot Roast Chicken with Sherry

Directions

1. Preheat the oven to 350°F (180°C).

2. Season the chicken pieces with salt and pepper.

3. Heat the olive oil in a large sauté pan over medium-high heat. Sauté the chicken, turning often, until golden brown. Add the pearl onions and mushrooms and cook for 2 to 3 minutes. Add the tomatoes, thyme, half the sherry, half the sherry vinegar, and the chicken stock. The liquid should come only halfway up the chicken.

4. Season with salt and pepper and place in the oven with the chicken skin side up. Roast for 20 to 30 minutes without turning the chicken—this will allow the skin to become crispy. For the last 5 minutes, turn on the broiler, move the chicken close to the broiler, and allow it to crispen and blister.

5. Remove from the oven and skim off any excess oil. Stir in the artichoke quarters, olives, and the remaining 2 tbsp (25 mL) sherry and sherry vinegar and serve.

  Recipe excerpted from 3 Chefs: The Kitchen Men by Michael Bonacini, Massimo Capra, and Jason Parsons. Copyright 2011 by Whitecap Books. Excerpted with permission from Whitecap Books.