They dont have gravy in Spain but they love garlic and this is one of their favourite ways to prepare chicken or rabbit.
Ingredients
- 1 kg organic chicken thighs on the bone and unskinned
- 100 ml olive oil
- 1 large head garlic cloves whole but crushed
- 1 fresh bay leaf
- 1 tsp fresh thyme leaves
- 1/2 tsp fresh rosemary leaves
- 200 ml manzanilla sherry
- sea salt and black pepper to taste
Servings:
Instructions
- Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large heavy based pan- I use a Le Creuset casserole.
- Add the chicken pieces and fry on all sides until golden- this will take about 15 minutes.
- Add the garlic and herbs and continue to cook for a further ten minutes until the chicken is a deeper brown.
- Tip in the sherry and stir to deglaze the bottom of the pan. Cook for 5 minutes more, until the sauce has reduced to very little then check seasoning and serve.
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