Spanish chicken with garlic
Prep:
20 mins
Cook:
90 mins
Don't be put off by all the garlic in this recipe as the slow roasting of the chicken really softens the taste.
1 kg chicken legs
300ml white wine
100ml extra virgin olive oil
2 whole heads garlic, unpeeled and halved
3-4 sprigs of fresh thyme
2 tbsp olive oil
200ml chicken stock
Salt and pepper
Handful of parsley, chopped roughly
Crusty bread and salad, to serve
Place the chicken legs in a large pyrex bowl and add the white wine and olive oil. Add the garlic, thyme and a generous amount of salt and black pepper. Combine well, cover with cling film and leave to marinade in the fridge for at least 4 hours, preferably overnight.
To begin cooking, preheat the oven to 180°C/gas 4.
Remove the chicken from the marinade, keeping the marinade to one side. Place the chicken on a plate and pat dry. Heat the olive oil in a large casserole until it begins to smoke. Toss in the chicken and fry on both sides until crisp and golden.
Add the remainder of the marinade, garlic and thyme, and stock to the casserole. Bring to the boil and cover with a lid. Place in the oven and leave to cook for 1½ hours or until the chicken is so tender it is falling off the bone.
Remove the chicken and garlic cloves to a serving dish and keep warm. Place the casserole over a high heat and boil the sauce on a high heat, whisking constantly to combine the oil and the wine. Once the sauce has reduced, pour it over the chicken and sprinkle with the flat-leaf parsley. Serve with the bread and salad.
Serves
4-6
Preparation Time
20 minutes
Cooking Time
90 minutes
Main ingredients
Chicken
Recipe Type
Easy, Entertaining, Family Dinners, Healthy, Stew, One Pot
Cuisine
Spanish
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
