GREEN PEPPERCORN CHICKEN SHERRY SAUCE
6 bone-in chicken thighs
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, crushed
1 cup dry sherry
2 heaping tablespoons green peppercorns
1 cup chicken broth
1/2 cup cooking cream
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup coarsely chopped Italian parsley
Heat oil in a large frying pan over medium-high heat. Brown chicken for 5 minutes each side or until golden brown. Remove chicken from pan. Reduce heat to medium.
Add butter & garlic . Cook, stirring for 1 to 2 minutes or until garlic is fragrant.
Add sherry. Bring to a boil. Boil, uncovered for 2 minutes to cook the alcohol flavor off a little.
Add the green peppercorns & squish them slightly with the back of a large spoon.
Add broth, salt, pepper & stir. Then return chicken to pan. Bring to a boil then reduce the heat to medium-low. Simmer, covered, turning the chicken occasionally & giving the sauce a stir, for 15 minutes.
Add cream & parsley. Stir until hot or until sauce is thickened & chicken is cooked.