Spanish Celebration Chicken

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10 min


6 to 8 servings

* PLUS Cooking time: 23 minutes


  • 2 chorizo or hot Italian sausages , thickly sliced
  • 5 skinless, boneless chicken breasts
  • 1 pinch salt and pepper
  • 1 cup dry sherry
  • 4 large garlic cloves , sliced
  • 1 cup large pimento-stuffed olives , sliced
  • 1 red bell pepper , sliced
  • 2 tsp regular or smoked paprika
  • 1 tbsp cornstarch
  • 1/3 cup chopped dill


  • Coat a large, wide saucepan with oil and set over medium-high heat. Add sausages. Turn often just until browned, 3 min. Remove to a bowl. Cut breasts into large pieces. Sprinkle with salt and pepper. Reduce heat to medium. Add more oil to pan, then half of the chicken. Cook until golden, 2 min per side. Add to sausages and repeat with remaining chicken.
  • When all chicken is removed from pan, pour in sherry. Using a wooden spoon, scrape up and stir in any bits from pan bottom. Then return sausages and chicken to pan. Add garlic, olives, pepper and paprika. Bring to a boil, stirring often, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 10 to 12 more min. To thicken sauce, dissolve cornstarch in 2 tbsp (30 mL) water. Pour into pan with chicken. Boil, stirring constantly until thickened, 2 min. Stir in dill.

Nutrition (per serving)

  • Calories
  • 271,
  • Protein
  • 23 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 15 g,

A simple, Spanish version of classic coq au vin.