Truly awesome! Note that different sherry's have different strengths in taste, you might want to taste it before adding the last bit of sherry. Also remember if your going to make a large batch and leave it in the fridge for a few days, it will get spicier as the chillies sit in the stew.
I did this in a slow cooker, to really get the richness of the flavor. I filled the pot with chicken stock and sherry in the same proportionate amount, but enough to make sure the chicken was covered. First I slow cooked the chicken on low in the broth for 3 hours before adding the other ingredients.
The recipe suggests only quartering the onion, but since I wanted to leave the onion in the soup I cut into more comfortable bite size pieces. Next, I peeled 10 garlic cloves (slow cookers require increasing the aromatics). I threw these into a pan and cooked on medium high, covered, until the onions started "sweating". This releases a lot of the oils inside them before they enter the lower temperature of the slow cooker letting them penetrate better.
When there was two hours left I added the tomatoes. I also added the chili. Tomatoe cook faster then onion and garlic. In the last hour I added the 2 tsp thyme, and 1/2 tablespoon of thyme olive oil we had made. I tasted it to see if it needed anymore chili, and decided it was fine.
Wonderful winter soup, so nice to have after a cold day.
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Truly awesome! Note that different sherry's have different strengths in taste, you might want...