A rustic and fragrant Spanish classic: golden chicken, plenty of garlic confit, white wine, and a glossy, short sauce. Simple, generous, perfect with potatoes or bread to mop up the juices.
Ingredients
- 1.2 kg bone-in free-range chicken pieces
- 12 cloves pink or white garlic
- 8 tbsp extra-virgin olive oil
- 15 cl dry white wine
- 2 leaves bay leaf
- 2 sprigs fresh thyme
- 0.5 bunches fresh flat-leaf parsley
- 1 piece lemon
- to taste fine salt
- to taste ground black pepper
Method
- Dry the chicken pieces thoroughly, then season them with salt and pepper so the skin can brown properly.
- Lightly crush the unpeeled garlic cloves, then heat the olive oil in a large sauté pan until it becomes fluid and shimmering.
- Place the chicken skin-side down in the hot oil and let it color without moving it, until you have a nicely golden crust and fond on the bottom of the pan.
- Flip the pieces and continue browning until all sides are blond to amber, then remove the excess fat if the pan seems too oily.
- Add the garlic, bay leaf, and thyme around the chicken, then lower the heat to slowly confit the garlic without burning it, until it smells sweet and nutty.
- Pour in the dry white wine, scrape up the fond with a wooden spoon, and let the alcohol evaporate until the aroma becomes round and not sharp.
- Cover partially and simmer gently, turning the chicken occasionally, until the meat is tender and the sauce lightly coats the back of a spoon.
- Remove the lid at the end of cooking to reduce the sauce if needed, then add a squeeze of lemon and the chopped parsley just before serving very hot.
Nutrition
Per serving
- Energy
- 584.9 kcal
- Protein
- 56.97 g
- Carbohydrate
- 6.81 g
- Fat
- 33.77 g
- Fibre
- 1.33 g
- Calcium
- 39.44 mg
- Iron
- 2.46 mg
- Magnesium
- 70.55 mg
