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From @Recipe30

Spanish Garlic Chicken

55 min · Serves 4

55 mintotal
25 minhands on
18steps
4servings

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Ingredients

For the stock

  • 1 chicken carcass and trim
  • 1 bay leaf
  • 750 ml water

For the chicken

  • 1 whole chicken (about 1.6 kg / 3.5 lb), cut into 10–12 pieces
  • 1 whole head garlic
  • 80 ml extra virgin olive oil (about 1/3 cup)
  • 1 tbsp plain flour
  • 120 ml dry white wine (about 1/2 cup)
  • 15 ml sherry vinegar (1 tbsp)
  • 1 bay leaf
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tbsp flat-leaf parsley, finely chopped

Method

For the stock

  1. Place the chicken carcass and trim in a saucepan with the bay leaf and water.

  2. Bring to a simmer and cook gently, skim off any surface foam, and strain.

    Then 45 min of waiting

For the chicken

  1. Separate the head of garlic into cloves; crush 8 cloves lightly in their skins, then peel and finely slice the remaining cloves.

  2. Pat the chicken pieces very dry with paper towels, then season generously with fine sea salt and black pepper on both sides.

  3. Heat the olive oil in a large skillet over medium heat, add the crushed whole garlic cloves in their skins, and cook gently until golden and fragrant, 3–4 minutes.

  4. Transfer the browned garlic cloves to a small dish and set aside.

  5. Increase the heat to medium-high and lay the chicken pieces in the pan skin-side down in a single layer, working in batches if needed.

  6. Sear without moving until the skin is deep golden and crisp, 5–7 minutes, then turn and brown the other side for another 3–5 minutes.

  7. Remove the browned chicken to a plate, lower the heat slightly, and cook any thinner pieces like breasts for 2–3 minutes less so they do not dry out.

  8. Return all the chicken to the pan and add the finely sliced garlic.

  9. Cook for 30 seconds until fragrant, then sprinkle over the flour and stir through the oil and juices for 1 minute to remove the raw flour taste.

  10. Pour in the white wine and let it bubble vigorously for 1–2 minutes, scraping up any browned bits stuck to the bottom of the pan.

  11. Add 240 ml (1 cup) of the strained chicken stock, 1 bay leaf, and the reserved golden garlic cloves.

  12. Reduce the heat to medium-low, cover the pan loosely, and simmer for 15 minutes.

    Then 15 min of waiting

  13. Remove the lid, turn the chicken pieces over, and continue simmering uncovered until the chicken is cooked through and the sauce thickens slightly, 8–10 minutes.

    Then 8 min of waiting

  14. Splash in the sherry vinegar, stir to combine, and let it simmer for another 30–60 seconds to cut through the richness.

  15. Remove the bay leaf and transfer the chicken to a warm serving platter.

  16. Spoon the sweet, garlicky pan sauce over the top and finish with the chopped parsley.

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