POLLO EN SALSA DE AJO
(Chicken In Garlic Sauce)
A fine example of a modern spanish recipe that takes typical and traditional ingredients – in this particular case, lots of garlic and sherry – and combines them in a way that is so impressive the dish will soon enter your repertoire of everyday meals.
INGREDIENTS
- 1 kg (2 lb 4 oz) boneless, skinless chicken thighs
- 1 tablespoon sweet paprika (pimentón)
- 2 tablespoons olive oil
- 8 garlic cloves, unpeeled
- 60 ml (2 fl oz – 1/4 cup) fino sherry
- 125 ml (4 fl oz – 1/2 cup) chicken stock
- 1 bay leaf
- 2 tablespoons chopped flat-leaf (Italian) parsley
DIRECTIONS
- Trim any excess fat from the chicken and cut the 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 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, then add the stock and bay leaf. Reduce the heat and simmer covered, over 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 garlic/parsley mixture into the chicken, then cover and cook for 10 minutes, or until tender. Serve hot.
SERVES 6