6 Classic Recipes Prepared With Different Wine Pairing


Roasted Chicken With Sherry-Garlic Sauce (3 of 6)


Roasted Chicken With Sherry-Garlic Sauce(3 of 6)



This garlic-kissed chicken is mouthwatering, fancy and very easy to make. The appetizing taste makes it perfect for your dinner meal. The leftovers can be enjoyed with rice casseroles.


  • Water, 2 quarts
  • Salt, ½ cup
  • 4 Chicken breast halves (with bones)
  • Black pepper, ¾ tsp divided use
  • Canola oil, 2 tsp
  • Garlic (thinly sliced), 8 cloves
  • Chicken broth (low sodium), 1 cup
  • Sherry, ½ cup
  • 3 fresh thyme sprigs
  • Butter (cubed), ¼ cup
  • Lemon juice, 1 tsp


  1. For brine, start with bringing salt water to a boil. Cook until salt is completely dissolved. Turn off the stove and bring it back to room temperature.
  2. Add chicken in a large re-sealable plastic bag. Pour in the brine. If required, you might want to use two bags (one inside the other) for safety. Seal bat and shake to coat well. Set to refrigerate for 2 hours.
  3. Set the oven to preheat at 400 degrees F. Remove chicken from brine. Discard brine.
  4. Rinse chicken in cold water and pat dry. Season with pepper. Place it on a skillet and cook for a few minutes until brown from all sides in oil.
  5. Transfer to a baking dish and set to bake for 20-25 minutes until cooked. When done, remove chicken and drain drippings, reserving one tablespoon.
  6. Add the dripping in a small skillet over low-med heat. Add garlic and sauté for a minute. Add broth, sherry, and thyme. Mix and bring the mixture to a boil. Cook until the liquid is reduced and slightly thick.
  7. Stir in butter, more pepper and lemon juice.
  8. Place chicken on a platter and pour the sherry-garlic sauce on top.
  9. Serve warm and enjoy.