Chicken with garlic
- Cuisine: Spanish
- Course: Mains, Snacks
- Skill Level: Intermediate
- Recipe Type: Main Meals, Meats & Sea Food
- Yield : 4 poeple
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
Chicken with garlic
A simple chicken with garlic dish that can be used as a starter or a mains and the leftovers can be used in croquettes!!
- Boneless Breast of chicken
- 8 fat garlic cloves
- 7 tbsp olive oil
- 200ml dry sherry or white wine
- 2 fresh bay Ieaves
- Salt and freshly ground black pepper
- Chicken Stock - 2 table spoons
- Finely chopped Parsley
Cut the chicken into small pieces. Cut each breast across into 2 slices and then chop up each slice into small pieces. Put all the pieces into a large mixing bowl and season with a little salt and pepper.
Crush 4 garlic cloves into the bowl, add 1 tablespoon of the oil and 1 teaspoon of salt, and work the mixture into each piece of chicken with your hands. Cover and leave at room temperature for at least 1 hour.
Heat the remaining oil in a deep frying pan over medium heat. Add the chicken pieces and fry them, turning now and then for about 10-15 minutes or until richly golden all over. Set them aside on a plate.
Pour away all but 1 tablespoon or so of the oil from the pan. Thinly slice the remaining garlic cloves. Return the pan to a medium heat. add the garlic and leave it to sizzle until lightly golden. Add the sherry or white wine and bring to the boil, rubbing the base of the pan with a wooden spatula to help release all the caramelized juices.
Return the chicken pieces to the pan, add the bay leaves and cover with a lid. Lower the heat slightly and leave to cook gently for 5 minutes, uncovering the pan for the last few minutes to allow the wine to evaporate and almost disappear. Serve this with creamy mashed potatoes.
Rick Stein’s Spain
1. This is a very versatile chicken preparation that is fairly easy to make.
2. I have used this as a filling for croquettes. That too works out really well.
3. This called Polio at Ajillo in Spain.