Sherry Chicken

This is a Grandma Gale original recipe. She used to make it with elbow noodles which, when coated with the light gravy from the pan drippings, was delicious. Grandpa, John Gale, loved this meal (and so did Robin). My mom adopted it and serves it with wild rice. It became my birthday meal for many years, and I still love it to this day.

Ingredients

• 1 1⁄2 to 2 lbs boneless, skinless chicken thighs

• Olive oil

• Onion flakes

• Garlic powder

• Paprika

• Salt and pepper, to taste

• 1⁄4 cup of cooking sherry, sherry, white wine, or red wine

Directions

1. Sear meat in olive oil on high (about 2 to 3 minutes each side).

2. Season with all spices, and add the wine (use less salt if using cooking sherry).

3. Cover and let simmer for 20 to 25 minutes.

Recipe from Doris Gale, adapted by Robin Keil