Chicken with garlic

Instead of the whole chicken, I only cooked chicken legs.


  • 4 tbsp all-purpose flour
  • Spanish paprica, either hot or smoked sweet, to taste
  • salt and pepper
  • 1 large chicken, about 3 3/4 lb (1.75 kg), cut into 8 pieces, rinsed, and patted dry
  • 4-6 tbsp olive oil
  • 24 large garlic cloves, peeled and halved
  • 15 fl oz/450 ml/scant 2 cups chicken stock, preferably homemade
  • 4 tbsp dry white wine, such as white Rioja
  • 2 sprigs fresh parsley, 1 bay leaf, 1 sprig fresh thyme, tied together
  • fresh parsley and thyme leaves, to garnish


Sift the flour onto a large plate and season with paprika and salt and pepper to taste. Dredge the chicken pieces with the flour on both sides, shaking off the excess.

Heat 4 tablespoons of the oil in a large, deep skillet or flameproof casserole over medium heat. Add the garlic pieces and cook, stirring frequently, for about 2 min to flavor the oil. Remove with a slotted spoon and set aside to draine on paper toweld.

Cook the chicken pieces, skin-side down, in a single layer, in batches if necessary, to avoid overcrowding the skillet, adding a little extra oil if necessary. Cook for 5 min until the skin is golden brown. Turn over and cook for 5 min longer.

Pour off any excess oil. Return the garlic and chicken pieces to the skillet and add the chicken stock, wine, and herbs. Bring to a boil, then reduce the heat, cover, and let simmer for 20-25 min, until the chicken is cooked through and the garlic very soft. Remove thechicken pieces and keep warm.

Bring the cooking liquid to a boil, with the garlic and herbs, and boil until reduced to about 10 fl oz/300 ml/ 1 1/2 cups. Discard the herbs. Spoon the sauce and the garlic cloves over the chicken pieces. Garnish with the parsley and thyme, and serve.

Source: Perfect Spanish

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