There’s an inordinate amount of garlic in this classic Spanish dish. If you’re a bit dubious; don’t be. It’s fabulous with vegetables, but even better with chips! And a bit of bread to mop up the garlicky sauce.
1.5kg chicken (jointed into 8 pieces) or buy a combo of chicken legs and thighs. Leave the skins on the legs but take off the thighs.
4 tablespoons olive oil
2 garlic BULBS (separated but leave on the skins)
6 bay leaves
200ml white wine (OR 100ml each of white wine and fino sherry)
1 tablespoon fresh thyme (chopped)
salt & pepper
Season the chicken with salt & pepper
in a large frying pan (with a lid) heat the oil over a medium heat. Add the garlic and fry gently for 3-4 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the chicken in small batches and fry in the oil for about 5 minutes until golden brown. Put the garlic back into the pan along with the bay leaves and the all the chicken. Add the wine and let it sizzle for a minute to burn off the alcohol, stirring constantly, scraping off anything that’s stuck to the pan. Pour in 100ml of water, stir once, bring to a simmer, pop the lid on and cook over a medium/low heat for about 15 minutes, stirring occasionally. Remove from the heat, stir in the thyme.
Chips and bread.