Chicken in Garlic Sauce - Pollo en Salsa de Ajo
- 1kg boneless, skinless chicken thighs
- 1 tablespoon sweet paprika
- 2 tablespoons olive oil
- 8 garlic cloves, unpeeled
- 60 ml fino (dry) sherry
- 125 ml (1/2 cup) chicken stock
- 1 bay leaf
- 2 tablespoons chopped flat leaf parsley
Cut the chicken thighs into thirds. Combine the paprika with some salt and pepper in a bowl, add the chicken, and toss to coat.
Heat half the oil in a large frying pan over a high heat and cook the garlic cloves for 1-2 minutes, or until brown. Remove from the pan.
Cook the chicken in batches for 5 minutes, or until brown all over. Return all the chicken to the pan, add the sherry, boil for 30 seconds, and then add the stock and bay leaf. Reduce the heat and simmer, covered, over a low heat for 10 minutes.
Meanwhile, squeeze the garlic pulp from their skins and pound with the parsley into a paste using a mortar and pestle or a small bowl and the back of a spoon. Stir into the chicken, then cover and cook for 10 minutes, or until tender. Serve hot with a sprinkle of lemon zest on top.
John Hawkesby’s wine recommendations
Cable Bay 2009