One more excellent dish from Moro East – chicken with spring garlic and cream sherry. Number of substitutions were made. Scallions and garlic instead of green garlic, and amontillado instead of Pedro Ximenez cream sherry. I compensated the absence of proper sherry by increasing the amount of sherry and using my precious PX vinegar instead of montilla one the recipe called for. The additional spicing was of fennel seeds and bay leaves.
To brown chicken evenly i use a following trick: when chicken is skin down place a piece of foil and omelette pan on top to weight pieces down a bit. Also helps to prevent the splatter.
The original recipe suggests to serve the chicken with mashed potato but i opted for some roasted fennel with some gorgonzola stirred in at the end – seemed like a perfect complement.