There are some countries where a single dish instantly comes to mind. Italy has pasta, Mexico has tacos, and Spain is often synonymous with paella. But as I continue my Cooking Around the World series, I wanted to venture beyond Spain’s most famous export and discover a meal that’s beloved by locals but perhaps a little less familiar to many of us.
This month, our culinary adventure takes us to southern Spain with Pollo al Jerez, a comforting chicken dish simmered in a rich sauce made with garlic, onions, herbs, and Spanish sherry wine.
Like so many of my favorite recipes, this one reminds us that some of the best meals aren’t the flashiest, they’re the ones shared around a table with family and friends.
This Month’s Recipe: Pollo al Jerez (Spanish Chicken in Sherry Sauce)
Pollo al Jerez comes from Andalusia, Spain’s sun soaked southern region known for whitewashed villages, flamenco music, orange groves, and beautiful Mediterranean landscapes. It’s also home to the city of Jerez de la Frontera, the birthplace of the famous fortified wine simply known as sherry.
While many people think of sherry as an after dinner drink, it’s actually one of Spain’s most versatile cooking ingredients. As it simmers, the alcohol cooks away, leaving behind a slightly nutty, savory depth of flavor that transforms a simple chicken dinner into something that feels really special.
It’s the kind of meal you might enjoy in a cozy neighborhood restaurant after spending the day wandering narrow cobblestone streets or exploring historic plazas.
Pollo al Jerez (Spanish Chicken in Sherry Sauce)
Ingredients
- 2 pounds boneless, skinless chicken thighs (or bone-in, skin-on for even more flavor)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 5 cloves garlic, minced
- 1 cup sherry (Fino or Amontillado if you can find it)
- ¾ cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
- Optional: 1 tablespoon Dijon mustard for a subtle tang (not traditional, but delicious)
- Optional: 3 tablespoons of heavy cream
Instructions
- Season the chicken generously with salt and pepper.
- Heat the olive oil over medium-high heat and brown the chicken on both sides. Remove and set aside.
- Reduce the heat to medium and add the butter. Cook the onions for 8–10 minutes until they’re soft and lightly golden.
- Add the garlic and smoked paprika, cooking for about 30 seconds until fragrant.
- Pour in the sherry and scrape up any browned bits from the pan. Let it simmer for 2–3 minutes to cook off the alcohol.
- Stir in the chicken broth, rosemary, and bay leaves. If you are adding in Dijon, do it here.
- Return the chicken to the pan, cover, and simmer for 30–35 minutes, or until the chicken is tender.
- If you are adding the heavy cream, here is where you’ll do that.
- Remove the bay leaves, sprinkle with fresh parsley, and serve.
Some home cooks like to stir in a handful of green olives near the end of cooking for an extra burst of briny flavor. I left them out to let the rich sherry sauce take center stage, but feel free to add them if you’re an olive lover!
What to Serve With It
This dish is wonderfully versatile. Try serving it with:
- Creamy mashed potatoes
- Roasted baby potatoes
- Buttered egg noodles
- Spanish style roasted vegetables
- Crusty rustic bread for soaking up every last bit of sauce
- A simple green salad with lemon vinaigrette
The first night we had roasted potatoes as a side but the sauce was so flavorful we wished we had done mashed or rice. There was leftover sauce on the plate and it was really sad to see it go to waste. The following night I served leftovers with rice, no sauce was wasted. 🙂 So good!
Beverage Pairings
Wine – If you enjoy wine with your meal a nice Rioja Blanco, Albarino or Garnacha will compliment the richness of the sauce.
Beer– A Belgian Dubbel or a Biere de Garde. These beers feature rich, malty, and slightly sweet profiles that beautifully complement the nutty, complex notes of cooked sherry, while their carbonation cuts through the richness of the chicken thighs and olive oil.
Non-Alcoholic Option– Sparkling water with fresh lemon and rosemary or a citrus spritzer keeps the meal feeling light and refreshing.
If you really want your meal to be Sherry heavy have a glass of Dry Fino or Amontillado Sherry. Since sherry is the star ingredient, serving a chilled glass alongside the meal creates a true taste of Andalusia.
A Little Spanish Food Culture
One of the things I admire most about Spanish culture is the way meals are celebrated. Food isn’t something to rush through. It’s a reason to gather, linger, and connect. Lunch is often the largest meal of the day, followed by a slower evening meal shared with family or friends. Across Spain you’ll find tables filled with conversation, baskets of crusty bread, local olive oil, and dishes designed for sharing.
Regional traditions also play a huge role in Spanish cooking. Seafood dominates the coast, hearty stews warm the mountain villages, and every region proudly claims its own specialties. Andalusia is especially known for its olive oil, citrus, almonds, cured ham, and of course, sherry wine.
Cooking Along This Year
One of my favorite things about this series is realizing that traveling through food doesn’t require a passport. Every recipe introduces us to a new tradition, a new story, and another way people gather around the table.
This month, Spain reminded me that some of life’s richest moments come from slowing down, sharing a meal, and savoring good conversation. Whether you’re making this dish for family, friends, or simply treating yourself to a cozy dinner at home, I hope Pollo al Jerez brings a little warmth from southern Spain into your kitchen.
¡Buen provecho! Until next month, happy cooking and happy travels, wherever your dinner table takes you next.
