Garlic Chicken with Sherry
Infused with aromatic bay leaves and garlic, this dish offers a crispy, succulent chicken, enhanced by a delightful sherry reduction. Perfectly paired with a fresh tomato salad and crusty bread for a truly satisfying meal.
Garlic chicken with sherry
Ingredients
- 4tbsp extra virgin olive oil
- 2 bay leaves
- 8 garlic cloves, unpeeled
- 8 chicken thighs, skin on and bone in
- 75ml dry sherry
- 2tsp pimentón pepper
- 4tbsp chopped fresh parsley
Instructions
Put the olive oil, bay leaves and garlic into a small pan and leave to infuse over a low heat for 15 mins.
Heat the oven to 180°C. Put the oil, bay leaves and garlic into a large sauté pan. Season the chicken with salt and pepper and cook in the sauté pan, skin-side down, until the skin is crispy. Then put skin-side up on a baking tray in the oven and cook for 35 minutes or until cooked through.
Return the chicken to the infused oil in the sauté pan, turn up the heat and add the dry sherry. Allow it to bubble to burn off the alcohol then sprinkle over the pimentón and parsley. Serve with a tomato salad and some crusty bread with a drizzle of olive oil to dip into the sauce
Notes
Don’t be put off by the cooking time, as this garlic chicken recipe is minimal fuss for an incredible dinner.
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ALSO SEE: Chicken liver pâté
