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Spanish Sherry Roasted Chicken with Chorizo

November 23, 2010

Never forget a wonderful Sherry.  I use many wines for cooking but actually use Sherry in many more dishes.  There is a Sherry for every course including just a dish of nuts or olives.  Always keep many different varieties in the house and you will be amazed what your next recipe will become.  So now and forever, forget thinking that Sherry is just an aperitif, but I do love that too.  Below I have added a simple Sherry guide and recommend you visit for wonderful information on all the Sherry you can possibly imagine.  This recipe has the extra bonus of cooking all the sides with the Sherry as well, flavor blasted.

Spanish Sherry Roasted Chicken with Chorizo


  • 1 Roasting Chicken (4-6 lbs.)
  • 1/2 C. Olive Oil
  • 6 Chorizos (cut in thick pieces)
  • 1/2 C. Black Olives
  • 1/2 C. Green Olives
  • 3 Medium Potatoes (washed, quartered)
  • 2 Spanish Onions (quartered or sliced)
  • 3 Cloves Garlic (crushed or minced)
  • 1/4 C. Fresh Oregano (substitute 1 T. dried oregano)
  • Spanish Paprika (liberal amounts)
  • Salt and Freshly Ground Pepper
  • 1/2 C. Dry Sherry (Almontillado)
  • 1/4 C. Chicken Stock (or more)  
  • Fresh Parsley (for Garnish)


  1. Preheat oven to 350 degrees
  2. In a large baking dish put the potatoes, onions, garlic, olives, chorizo and oregano
  3. Pour over the olive oil and toss well
  4. Pour over the sherry and stock
  5. Lay the chicken over the top and drizzle with additional olive oil and paprika, salt and pepper
  6. Bake for appropriate time for the weight of your chicken
  7. Baste intermittently a couple of times during roasting
  8. Serve on a warmed platter
  9. Garnish with fresh parsley

(Serves 6)

Adapted from

Sherry Guide

Fino or Manzanilla: Olives, nuts, Serrano ham, hard cheeses, shellfish, smoked salmon, caviar, sushi

Amontillado: Chicken, turkey, quail, partridge, veal, pork, rabbit, mushrooms

Dry Oloroso: Grilled red meats or game, sauced meats

Palo Cortado: Generally the same foods that go with amontillado and dry oloroso

Sweet Oloroso, Cream and Pedro Ximénez: Soft, mature cheeses, especially blue cheeses; foie gras; fresh fruit and desserts


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