Spanish garlic chicken
A Spanish home classic: chicken pieces fried with lots of garlic, splashed with white wine and finished with parsley.
- 45 min10 prep · 35 cook
- EasyDifficulty
- 590 kcalper serving
Ingredients
- Chicken, cut into small pieces1.2 kg
- garlic10 cloves
- White wine150 ml
- Bay leaf1
- Dried chilli (cayenne)1
- Chopped parsley2 tbsp
- Olive oil6 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the chicken pieces with salt and pepper.
- 2
Gently fry the garlic, lightly crushed in their skins, in the oil in a wide casserole. Take them out when golden.
- 3
Brown the chicken in the garlic oil over medium-high heat, turning, until golden on all sides.
- 4
Return the garlic, add the bay leaf and chilli, then pour in the wine.
- 5
Cover and cook over low heat until the chicken is done and the sauce has reduced.
- 6
Sprinkle with parsley and serve with bread or fried potatoes.
Tips and questions
- Why does the garlic turn bitter?
- It burns if the oil is too hot. Fry the cloves gently until just golden and take them out before browning the chicken.
- Can I use boneless chicken?
- Yes, boneless thighs work well and cook in about 20 minutes. Breast dries out more easily, so cut it larger and cook it less.
- What should I serve it with?
- Fried or roast potatoes and plenty of bread to mop up the garlic and wine sauce.
Enjoy your meal!
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