Chef Laurence Agnew’s Sherry Chicken
With Creole and Southwestern influences, chef Laurence Agnew features reinvented classic deli offerings in his Louisville, Ky.-based restaurant Main Street Café. Agnew is a native of Zachary, La., and has worked in such renowned kitchens as Victor’s in the prestigious New Orleans Ritz-Carlton and August as the sous chef to chef John Besh. The restaurant also features a deli counter showcasing house-smoked and cured meats like sorghum bacon, Andouille sausage, and chorizo. "A tradition in my family is the night after Thanksgiving when we put up our Christmas tree and cook my wife's Grandmother Nosh's Sherry Chicken. It is absolutely one of my favorite comfort foods ever."
- 4 to 5 large bone-in chicken breasts (1 per person)
- Seasoned salt, pepper and paprika to taste
- 1 yellow or sweet onion
- 1 ½ Pound mushrooms
- 1 stick butter
- 2 cans of mushroom soup (add more if you are gravy lovers!)
- 2 Tablespoons cooking sherry or white wine
- ¼ Teaspoon dried basil
- ½ Teaspoon dried rosemary
- Rice and gravy, for plating
Preheat oven to 350 degrees.
Pat chicken breasts dry and place them in a glass baking dish. Sprinkle the chicken with seasoned salt, pepper, and paprika to taste. Chop onion into a fine chop, and slice mushrooms uniformly.
In large saucepan over medium heat, melt the butter. Sauté the chopped onion and sliced mushrooms in the melted butter until soft. Add the soup and a little milk to thin out. Let simmer until warm, then add the cooking sherry, basil, and rosemary. Let simmer until the sauce comes together, then pour entire mixture over the chicken breasts.
Place the baking dish in the oven and cook for about an hour, or until chicken is completely cooked through. Serve the chicken over your favorite rice and top with plenty of gravy!