Recipe

Chicken 1806 with Onion and Sherry Sauce

Name: Chicken 1806 with Onion and Sherry Sauce
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 4 bone-in, skin-on chicken quarters, 1.2–1.4 kg total; 500 g onion; 40 g unsalted butter; 150 ml hot water; 120 ml cooking cream; 30 ml dry sherry; 6 g salt, approximately; ¼ teaspoon ground black pepper

Baked chicken on onions, finished with a smooth cream and sherry sauce. A modern adaptation of Chicken 1806 collected in Cookery Book.

CiberCubaNovember 7, 2026

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Preparation15 min
Cooking1 h 15 min
Total time1 h 30 min
Servings4 servings
DifficultyEasy

Chicken 1806 combines baked chicken on onions with a cream and sherry sauce. The onions soften in the cooking juices and serve as a base for a sauce that pairs well with white rice.

This adaptation reduces the butter from the historical formula and specifies the oven temperature and doneness point. The number 1806 is part of the dish's name; the consulted source does not allow us to affirm that this is its year of origin.

Method

Preheat the oven to 190 °C (375 °F). Pat the chicken dry with paper towels and season with salt and pepper.
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Slice the onion thinly and spread it in an ovenproof pot with a lid. Add the hot water and place the chicken on top, skin side up. Distribute the butter in small pieces.
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Cover the pot and bake for about 40 minutes. Uncover, baste the chicken with its juices, and continue cooking for another 20–25 minutes, until lightly golden and cooked through. Check that it reaches 74 °C (165 °F) in the thickest part, without touching the bone with the thermometer; if not reached, extend the baking time.
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Remove the chicken and keep warm. If the pot does not allow direct heat, transfer the onions and their juices to a saucepan. Remove any visible excess fat with a spoon, if present.
Add the sherry and cook for a few minutes over medium heat. If there is too much liquid, let it reduce before incorporating the cream.
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Lower the heat, add the cooking cream, and simmer gently for 2–3 minutes, without a strong boil. Adjust the salt, return the chicken to the sauce, and warm briefly if needed. Serve with the onions and some of the sauce on top.
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