It was hard to take a super appetising photo of this dish but I promise you it tastes delicious. This was served with a wedge of the Tortilla. Again, it’s just a few ingredients tossed together but which has tasty results.
When doing a tour of Southern Spain we went to a Sherry distillery where I bought a 2 small bottles of sherry. I gave one to my Mum to use in her trifle at Christmas and kept the other for myself. I wasn’t really sure what to do with it (leaving the trifle making to Mum) until I found this recipe. Of course, it you can’t get to Spain to pick up a bottle, any other sherry should work just as well.
I think next time I make this I’ll add in a few more cloves of garlic as I think my cloves were too small and my belief is there can never be too much garlic.
1kg chicken thighs, boneless and skinless
1 tbs sweet paprika
2 tbs olive oil
8-10 garlic cloves (for me, this was a whole head of garlic, but next time I will use more)
60ml (1/4 cup) sherry
125ml chicken stock
2 bay leaves
2 tbs chopped flat-leaf fresh parsley
Trim any excess fat from the chicken thighs and cut the thighs into thirds. Combine the chicken with the paprika, as well as some salt and pepper in a bowl and toss to make sure every bit of chicken is covered in paprika.
Heat half the oil in a large frying pan over a high heat and cook the garlic cloves for a few minutes each side until tan in colour (not too dark) and then remove them from the pan. Heat the remaining oil and cook the chicken in batches (I did three) until browned on each side. Return all the chicken to the pan, add the sherry and boil for 1 minutes. Add in the chicken stock and the bay leaves. Reduce the heat to low and simmer, covered, for 10 minutes.
While the chicken is simmering, squeeze the garlic pulp from the skins, and in a pestle and mortar, or in a bowl with a spoon, mixed the parsley and garlic together to form a paste. Stir this into the chicken and cook, uncovered on medium for another 10 minutes.
I like my sauce a bit thicker, so after this 10 minutes I removed the chicken and reduced the sauce for a further 5 minutes before spooning it back over the chicken.