Tried the Dish

I decided last night to give the Pollo al Jerez a try last night. Rousing success and very easy. The prep time took longer than the cook time and the sauce was as I remembered, (and didn't need the butter at all).

I served it with a saffron rice and with some deliciously tiny asparagus cooked in a grill pan till slightly charred. Great paring.

I hadn't seen asparagus that thin in decades. A friend of ours had a two tiered bed of asparagus all across the back fence, some 50 ft. of bed in each tier. When harvest time came she'd bring over a bundle of asparagus so thin, fresh and tender you'd eat it raw or just barely steam it. Then, she'd show up the next day with another bunch. Heaven! Betty died over 25 years ago but I still think of her when the season comes. Betty, here's to you.

Those in SA will understand

Haiku:

Brown snow flurries fall.

Oak trees putting out new leaves.

Webworms to follow.

Ain't the Internet Wonderful?

A number of years ago I had a favorite restaurant in San Antonio called Barcelona. It was a Spanish/Mediterranean restaurant, not far from my house, and with a creative kitchen. Much to my sorrow, it went out of business about ten years ago due to some personal problems the owner was having.

The signature dish was Pollo Jerez--a delicacy of chicken, artichokes, lemon, wine and sherry. Just before the restaurant closed I saw the recipe in a cookbook on San Antonio restaurants, but for some reason didn't buy it. (let that be a lesson!) A few months ago I grew hungry for the dish, so decided to do an internet search for recipe or cook book, and turned up nothing. Finally, a post on our local newspaper's food forum got both the recipe and the title of the cookbook, which was available on Amazon.com, even though long out of print. Ain't the internet wonderful.

I've not made the dish yet, as the right occasion hasn't presented itself, but will this spring. In the meantime, here it is, for your dining delight:

CHICKEN WITH ARTICHOKE HEARTS AND SHERRY
1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 cup flour seasoned with salt and pepper to taste
2 TBS Spanish extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp ground pepper (or to taste)
1 can artichoke hearts, drained (10-12 hearts)
3/4 cup Oloroso style sherry (rich, sweet, full flavored)
1/2 cup butter (alas, no longer on my diet; I'd omit and use a little olive oil)
1 TBS chopped parsley

Pound each piece of chicken to even thickness of 1/4 inch, dredge in flour and set aside.
Heal olive oil in lage saute pan, add garlic and pepper and cook 30 seconds, add chicken pieces and saute 1 to 2 minutes, then turn. Add artichoke hearts.

Pour sherry into pan (careful, watch that it doesn't flame). Cook a minute or so to evaporate alcohol. (At this point those who don't have to watch their cholesterol can add the butter to thicken the sauce.) Add parseley, allow sauce to simmer and reduce slightly.

Serve with Saffron Rice and fresh vegetables, good bread, and a very nice wine.


Salud!

And, if the prior owner of Barcelona's stumbles across this site, thank you for this dish. I pray that the troubles that caused you to close have long passed and that you have been blessed with joy and gladness, for you gladdened the souls of many.