Photo by Kelli
Chicken in Garlic Sauce
1 kg boneless, skinless chicken thighs
1 Tbsp sweet paprika
2 Tbsp olive oil
8 garlic cloves, unpeeled
1/4 cup fino sherry (dry)
1/2 cup chicken stock
1 bay leaf
2 Tbsp chopped flat-leaf parsley
# Trim any excess fat from chicken and cut thighs into thirds.
# Combine paprika with some salt and pepper in a bowl.
# Add chicken and toss to coat.
# Heat half oil in large frying pan over high heat and cook garlic cloves until brown, then remove from pan.
# Cook chicken in batches for 5 minutes, or until brown all over.
# Return all chicken to pan, add sherry and boil for 30 seconds.
# Add stock and bay leaf.
# Reduce heat and simmer, covered over low heat for 10 minutes.
# Meanwhile, squeeze garlic pulp from the skins and pound with the parsley into a paste using a mortar and pestle or a small bowl and the back of a spoon.
# Stir into the chicken, then cover and cook for 10 minutes, or until tender.
# Serve hot.