Garlic Chicken with Wine Sauce
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.
Ingredients
Serves: 4
- 1/4 cup (65ml) extra virgin olive oil
- 1 (1 1/2 kg) whole chicken, cut into pieces
- 500g potatoes, peeled and cut into large chunks
- 18 cloves garlic, peeled
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 1/2 cups (375ml) dry sherry
- 1/2 cup (125ml) port wine
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- In a large covered frypan, heat olive oil over medium-high heat. Cook chicken in oil until browned on all sides. Remove chicken from frypan.
- Arrange potatoes in the frypan to cover the bottom. Scatter garlic cloves over potatoes. Place chicken on top of garlic and potatoes. Sprinkle pepper, salt and parsley over chicken. Pour sherry and port over all. Cover and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (9)
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)