Don't be put off by the quantity of garlic in this delicious Spanish stew, the slow cooking really mellows it out. Served with a salad and crusty French bread to mop up the beautiful wine sauce.
I just made the chicken without the potatoe, it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy. - 01 Sep 2007 (Review from Allrecipes USA and Canada)
Wow, this was delicious! At the end, we pulled the chicken out of the skillet and browned it skin-side-down in olive oil and reduced the sauce a bit. We threw in some red pepper flakes, too. We've tried this with two Spanish red wines: a Rioja and a Ribera del Duero. Sarah and I agree that the Ribera del Duero (ours was 100% tempranillo) was far and away the better match. Looking forward to pairing the Rioja with the Beef Tenderloin Asturia recipe (from this site) tomorrow! - 19 Sep 2008 (Review from Allrecipes USA and Canada)
I made this dish for my wife tonight, wow, very good, the port wine gave it such flavor as well as the garlic! Excellent recipe!! - 30 Oct 2008 (Review from Allrecipes USA and Canada)