Spanish Sweet Sherry, often referred to simply as “Sherry,” has been a staple of Spanish culinary tradition for centuries, prized for its delicate flavor, versatility, and ability to marry sweet and savory notes in a single dish. The origin of Sherry traces back to the Jerez region in southern Spain, where a unique microclimate, chalky soil, and time-honored production methods have yielded one of the country’s most iconic fortified wines. Whether sipped on its own or used in cooking, Spanish Sweet Sherry imparts a luscious caramelized sweetness complemented by subtle undertones of nuts, dried fruit, and even chocolate. In this recipe, those rich flavors come together beautifully to create a silky glaze that clings to seared chicken, providing a gastronomic bridge between historic Spanish cuisine and modern techniques.
The region of Jerez, from which “Sherry” (in Spanish, “Jerez”) derives its name, has produced wine for over 3,000 years, dating back to the Phoenicians. Over time, the winemaking practices have refined to create precise categories of Sherry, ranging from ultra-dry Fino all the way to syrupy, dessert-like Pedro Ximénez. Pedro Ximénez, in particular, stands out for its raisin-rich sweetness. Grapes used for this style are often sun-dried, concentrating the natural sugars before fermentation. The resulting fortified wine is viscous and deeply colored, with intense flavors that hint at molasses, figs, and toffee. It’s this style of sweet Sherry that works splendidly in creating a glaze for savory dishes—just a small amount can lend a mouthwatering balance of sweetness and tang.
In Spanish cuisine, pairing Sherry with meats and fish is nothing new. Seafood stews, roasted birds, and even hearty soups benefit from the wine’s nuanced sweetness and slight acidity. However, this recipe takes a more contemporary approach through a rapid reduction process. Instead of long, slow cooking, we sear chicken breasts until golden, seal them in the oven to cook thoroughly, and then deglaze the same skillet with sweet Spanish Sherry. Deglazing is a French-influenced technique popular worldwide, but it sits just as comfortably in Spanish cooking because it captures the caramelized fond—the browned bits left on the pan after searing—and dissolves it into a sauce or glaze. This synergy of old-world ingredient meets a universal cooking method creates a sauce that’s truly the best of both culinary worlds.
The inclusion of shallots in the glaze enhances the overall flavor profile. Shallots are more delicate than onions and bring a mild, slightly sweet onion flavor that complements the Sherry’s richness. When sautéed in the leftover chicken drippings, they become translucent and fragrant, softening any overpowering sweetness. Adding chicken broth and honey helps merge flavors and control the consistency, ensuring the glaze neither becomes too thick nor too cloying. The butter, meanwhile, is optional but recommended for an elevated mouthfeel. It rounds out the sauce, giving it a velvety texture without overpowering the characteristic essence of the Sherry.
Historically, Spanish home cooks might spend hours braising or roasting meat with Sherry in clay pots, slowly extracting every bit of flavor until the sauce turned syrupy. While those dishes remain beloved in Spain’s family kitchens, modern cooking preferences often emphasize efficiency without sacrificing taste. In this recipe, you can finish preparing the chicken in under an hour while still achieving that depth of taste one might associate with much longer cooking sessions. The technique is quick, but it preserves the Spanish tradition of using wine to bind all the flavors together in perfect harmony.
Beyond its flavor, Spanish Sweet Sherry brings a bit of culinary romance to the table. It’s often served as an aperitif or digestif in its homeland, poured into small glasses for sipping alongside tapas or desserts. Using it in a glaze for chicken is a nod to that tapas culture—one founded on the idea of sampling small bites bursting with flavor and featuring high-quality local ingredients. Here, we’re applying that concept on a broader scale, turning a simple chicken dinner into something that feels both comforting and refined.
In terms of meal composition, this dish welcomes a variety of sides. Roasted vegetables—like carrots, parsnips, or squash—gain sweetness from the glaze, while mashed potatoes or rice absorb and highlight the Sherry’s flavor. A side salad with bitter greens can help counterbalance the sweetness of the glaze, ensuring you have a balanced meal. If you’re craving a more traditionally Spanish combination, consider a side of patatas bravas or crispy bread to sop up any extra sauce.
For those inclined to experiment, you can tweak the recipe by adding a sprinkle of smoked paprika or a pinch of chili flakes, giving it a spicier flare that complements the rich glaze. Substituting honey with maple syrup will shift the sweetness profile slightly, making the sauce a bit more earthy. Regardless of how you tailor this recipe, the backbone remains the sweet Spanish Sherry—an ingredient that stands as the star and imbues the dish with a singular, nuanced sweetness.
Part of the enduring appeal of this glaze comes from the balance it strikes. Many of the best Spanish dishes are about achieving just the right equilibrium between flavors: a touch of acidity, a whisper of sweetness, and the unifying presence of a well-chosen wine. By searing the chicken first, you lock in its juices and create flavorful browned bits in the pan. The sweet Sherry gently loosens those bits, turning them into a custardy sauce that lingers on the palate. It’s a technique that brings sophistication to a weeknight meal and makes the dish equally suited to entertaining guests.
Ultimately, “Seared Chicken with Spanish Sweet Sherry Glaze” represents a fusion of venerable Spanish winemaking heritage and versatile contemporary cooking. It celebrates the luscious, almost candied nature of Sherry without losing sight of the savory foundation provided by the chicken and aromatic shallots. The skillful reduction highlights how an everyday protein can be transformed by just one or two key elements. Whether you’re already an enthusiast of Spanish Sherry or sampling it for the first time, this dish will introduce you to flavors reminiscent of the vineyards of Jerez, reminding you of Spain’s longstanding romance with wine and the delight it can bring to even the simplest of meals.
Seared Chicken with Spanish Sweet Sherry Glaze
Ingredients
- 4 pieces boneless, skinless chicken breasts (approximately 6 oz/170 g each)
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 whole shallot finely chopped
- 0.5 cup sweet Spanish sherry such as Pedro Ximénez
- 1 cup chicken broth preferably low-sodium
- 2 tablespoons honey to amplify sweetness
- 1 tablespoon unsalted butter optional for extra richness
Instructions
- Preheat your oven to 200°C (400°F). Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and pepper.
- Warm the olive oil in a large, oven-safe skillet over medium-high heat. When the oil shimmers, place the chicken breasts in the pan. Sear until golden brown, about 3–4 minutes per side.
- Transfer the skillet to the preheated oven and continue cooking the chicken for about 8–10 minutes, or until the internal temperature reaches 74°C (165°F). Remove from the oven and set the chicken aside on a plate to rest.
- Return the skillet to the stovetop over medium heat. Add the chopped shallot and sauté for 1–2 minutes, or until it turns translucent and fragrant.
- Deglaze the pan by pouring in the sweet Spanish sherry. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the sherry simmer for about 2 minutes, reducing slightly.
- Stir in the chicken broth and honey. Maintain a gentle simmer for 3–4 minutes more, allowing the flavors to meld. If you desire a richer sauce, whisk in the butter just before reducing the heat. The glaze should thicken slightly, coating the back of a spoon.
- Return the chicken breasts to the skillet and spoon the sweet sherry glaze over the top. Warm through for 1 minute, then remove from heat.
Notes
- For added depth, brown the shallots until lightly caramelized before adding the sherry.
- You can use maple syrup as a substitute for honey if preferred, but the flavor will be slightly less floral.
- If you prefer a thicker glaze, let it reduce further—just keep an eye on it to prevent burning.
- For a head start, season the chicken a day before and keep it refrigerated to allow flavors to develop.
- Serve with roasted vegetables or mashed potatoes to soak up the sweet sherry sauce.