Garlic Chicken
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight
2
Preheat the oven to 400°F
3
In a large sauté pan, heat the oil over medium heat
4
Add the crushed garlic and cook, stirring, until softened but not colored, 2 minutes
5
Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes
6
You want them nicely colored on the outside but not cooked through
7
Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a cazuela or baking dish large enough to hold them in a single layer
8
Remove the crushed garlic from the oil and discard
9
Return the pan to low heat
10
Add the minced garlic and cook briefly
11
Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil
12
Remove from the heat and pour over the chicken
13
Bake the chicken until cooked through, 25 to 30 minutes
14
Remove from the oven and discard the bay leaves and thyme
15
If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to the cazuela
16
Sprinkle with the parsley and serve at once
17
Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight
18
Preheat the oven to 400°F
19
In a large sauté pan, heat the oil over medium heat
20
Add the crushed garlic and cook, stirring, until softened but not colored, 2 minutes
21
Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes
22
You want them nicely colored on the outside but not cooked through
23
Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a cazuela or baking dish large enough to hold them in a single layer
24
Remove the crushed garlic from the oil and discard
25
Return the pan to low heat
26
Add the minced garlic and cook briefly
27
Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil
28
Remove from the heat and pour over the chicken
29
Bake the chicken until cooked through, 25 to 30 minutes
30
Remove from the oven and discard the bay leaves and thyme
31
If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to the cazuela
32
Sprinkle with the parsley and serve at once
33
Variation: You also can complete the cooking on the stove top
34
Sauté the minced garlic as directed, return the chicken to the pan, add the sherry and broth, and simmer, uncovered, until most of the liquid has evaporated and the chicken is tender, 15 to 20 minutes You also can complete the cooking on the stove top
35
Sauté the minced garlic as directed, return the chicken to the pan, add the sherry and broth, and simmer, uncovered, until most of the liquid has evaporated and the chicken is tender, 15 to 20 minutes