Spanish chicken with potatoes, sherry and garlic recipe
14 August 2009 @ 20:30
Recipe for Spanish chicken with potatoes, garlic and sherry. Warning - this dish has a LOT of garlic in it!
8 chicken thighs , skin on, or 1 whole chicken cut into 8 portions
600g small potatoes , sliced
3 whole heads garlic , cloves separated but not peeled
8 sprigs thyme
125ml Amontillado sherry
1/2 pint of chicken stock
Heat 2 tbsp olive oil in a wide ovenproof pan that can take the chicken in a single layer. Season the chicken well then brown on all sides in batches. You just want to get a good colour, not cook the chicken through. Remove from pan.
Heat the oven to 190C/fan 170C/gas 5. Scatter the potatoes over the bottom of the pan while it's still on the hob.
Add the garlic, thyme and seasoning and stir to coat everything in juices.
Put the chicken on top, skin up, add the sherry and stock and bring up to the boil.
When it's boiling, put the pan in the oven, uncovered, for 40-50 minutes or until the potatoes are tender and the chicken is cooked through.
Most of the sherry and stock will be absorbed and the chicken will be crisp and golden.