Its name may spook those who feel like a garlic shot. However, garlic chicken doesn’t have to be indigestible if you throw in the whole cloves, don’t eat them, and just enjoy the wonderful flavor they add to the sauce. That’s just one of the many benefits of this classic Spanish dish that’s lidded, inexpensive, uses few ingredients and requires no cooking skills to prepare.
Our version respects the traditional formula. As Nigella Lawson, here we believe in “maximizing enjoyment”, so we add a few small touches to enhance the taste: a few peppercorns, brandy instead of wine, and a touch of sherry vinegar. The use of thighs is optional but practical when we want a tender and juicy meat. To learn how to cook garlic chicken, just watch the video above.
for 4 people
- 800g skinless chicken thighs (approximately 1kg boneless)
- 1 clove of garlic
- 1 bay leaf
- 3 or 4 small dried chillies
- 100 ml cognac or brandy
- 1 teaspoon of peppercorns
- 1 tablespoon sherry vinegar
- 150ml olive oil
- Peel the garlic cloves and sweat with the bay leaf and oil in a saucepan over medium heat. Make sure they don’t burn.
- Salt the thighs.
- Remove the bay leaf and garlic when golden brown, increase the heat and when the oil is very hot, sear the drumsticks in batches until golden on all sides. Transfer them to a plate and reduce the heat.
- When the oil has cooled, return the chicken and garlic to the pan. Add the brandy, chilies, peppercorns, and sherry vinegar. Add about 150ml water, stir and cover. Let the chicken simmer for about 40 minutes, or until tender.
- If the sauce is very runny, you can remove the chicken and garlic and reduce over high heat for a few minutes.
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