Garlic Chicken
Chicken cooked with bay, garlic and sherry
I can't claim this delicious recipe it is taken from the Moro Cookbook and it is just wonderful hence its inclusion here
Chicken cooked with bay, garlic and sherry
I can't claim this delicious recipe it is taken from the Moro Cookbook and it is just wonderful hence its inclusion here
Serves 4
Ingredients:
1 medium chicken jointed into 8 pieces. Keep the skin on the breast and wings and remove skin from legs and thighs.
4 tbs olive oil
2 garlic bulbs, cloves separated and skins on.
6 fresh bay leaves
200ml of fino sherry or dry white wine
100ml of water
Salt & pepper
Method:
Season the chicken with salt and pepper.
Place large frying pan or shallow casserole over a medium heat and add the olive oil. When the oil is hot add the garlic and fry until the garlic turns golden brown. This may take 10 minutes or so. Remove the garlic from the pan and set aside.
Now add the chicken pieces and fry until well browned on all sides.
Return the garlic to the pan along with the bay leaves and pour in the sherry or wine (I prefer sherry for a more intense flavour) As you add the sherry shake the pan to ensure you emulsify the oil and the sherry. Simmer for a couple of minutes to burn off the alcohol.
Stir in the water, cover with a lid and cook until the chicken is cooked through
You may want to remove the breast meat part way through to prevent it becoming over cooked and return to the pan just to heat through.
I like to finish off under a grill to get a golden crisp skin to the chicken
Serve with good quality bread of your choice to mop the juices.
Notes:
Keep an eye on the liquid level whilst cooking! Do not allow to dry out you may need to add a little water.
Wine:
Serve with a Palamino Fino Sherry or whit wine such as Albarino (Rias Baixas)
Ingredients:
1 medium chicken jointed into 8 pieces. Keep the skin on the breast and wings and remove skin from legs and thighs.
4 tbs olive oil
2 garlic bulbs, cloves separated and skins on.
6 fresh bay leaves
200ml of fino sherry or dry white wine
100ml of water
Salt & pepper
Method:
Season the chicken with salt and pepper.
Place large frying pan or shallow casserole over a medium heat and add the olive oil. When the oil is hot add the garlic and fry until the garlic turns golden brown. This may take 10 minutes or so. Remove the garlic from the pan and set aside.
Now add the chicken pieces and fry until well browned on all sides.
Return the garlic to the pan along with the bay leaves and pour in the sherry or wine (I prefer sherry for a more intense flavour) As you add the sherry shake the pan to ensure you emulsify the oil and the sherry. Simmer for a couple of minutes to burn off the alcohol.
Stir in the water, cover with a lid and cook until the chicken is cooked through
You may want to remove the breast meat part way through to prevent it becoming over cooked and return to the pan just to heat through.
I like to finish off under a grill to get a golden crisp skin to the chicken
Serve with good quality bread of your choice to mop the juices.
Notes:
Keep an eye on the liquid level whilst cooking! Do not allow to dry out you may need to add a little water.
Wine:
Serve with a Palamino Fino Sherry or whit wine such as Albarino (Rias Baixas)
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