45 minutes
A traditional Spanish dish featuring chicken cooked with garlic, bay leaves, white wine, and chicken stock, resulting in a flavorful and aromatic meal.
cups
Chicken, cut into 6 pieces
0 lb
to taste
to taste
Garlic, cloves separated and peeled
0 heads
Bay Leaves, preferably fresh
each
cups
cups
1. Heat Olive Oil
Heat ¼ cup of olive oil in a wide, heavy-bottomed casserole or pan over medium heat until it begins to shimmer.
2. Season and Brown Chicken
Season the chicken pieces generously with salt and pepper. Add them to the pan and brown each side, turning occasionally until the skin is golden-brown. Remove the chicken from the pan and set it aside.
3. Fry Garlic
Reduce the heat to low and add the peeled garlic cloves to the same pan. Fry the garlic gently until they become lightly golden.
4. Combine Ingredients
Return the browned chicken pieces to the pan and add the bay leaves. Pour in the dry white wine and chicken stock. Stir gently to combine and bring to a simmer.
5. Simmer Chicken
Cover the pan and let the chicken simmer for about 10 minutes, turning occasionally. Remove the chicken breasts and continue to cook the thighs and legs uncovered for an additional 10 to 15 minutes.
6. Reheat Chicken Breasts
Return the chicken breasts to the pan to reheat them through before serving. Serve the chicken with the rich, garlicky sauce spooned over the top.
Use fresh, plump garlic cloves and opt for organic chicken to ensure the best flavor in your dish.
Pat the chicken dry and sear it in a hot, heavy-bottomed pan without overcrowding for a perfect golden-brown crust.
Marinate your chicken in garlic, olive oil, sherry vinegar, and paprika for at least an hour or overnight to deepen the flavors.
Use a good quality dry sherry or white wine to deglaze the pan after browning the chicken, adding complexity to the sauce.
Cook the garlic over low heat to avoid burning and infuse the cooking oil with its flavor before adding the chicken.
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