Braised Chicken in a Sherry Cream Sauce
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Ingredients

1 Chicken, cleaned and quartered

1 can chicken stock

1 med. onion, cut into pieces

2 stalks celery, chopped

6 baby carrots

1 medium onion

2 ounces of bacon

1 tsp. sugar

Salt and pepper to taste

4 ounces of sherry

Directions

Cook Bacon in microwave and reserve fat

Make a broth using canned chicken broth onion, celery, carrots and bacon.

Brush Chicken with bacon fat and brown in a pot roast pot.

Add broth and contents and cook for 1/2 hour or until tender.

Remove bird and blend liquid in a blender. Add broth and contents to the pan used to brown bird and let it simmer 2-3 minutes. If there isn't enough broth, add water.

Add sherry to sauce, place bird on platter and pour sauce over meat.