chicken dish
Out of context: Reply #10
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- anairn0
My Spanish Garlic Chicken.
In the oven, heat up a mix of real chicken stock, garlic (lots), sherry (some), paprika (a little), olive oil (lots), butter (some) and a touch of rosemary and salt. Around 190 degrees, I guess? You want enough of this liquid mix to nearly cover your cooked chicken - but not inundate it.
Cube chicken pieces into 2-3cm blocks, veh quickly sear chicken on a hot pan - either carefully do all sides (but DON'T cook through), or (what I tend to do) just sear one side, so that you get a good orange tinge to it.
Add chicken, sear-side up, into oven mix, spoon some liquid over top, and continue doing so every 5-10 minutes for the amount of time it takes to cook - upto half an hour, if you have a lot of chicken.
As you add the chicken to the oven dish, you might want to pout a little olive oil and sherry into the hot pan and scour out any tasty remnants, to also add in to the oven dish.
Once it's done, add in messily-chopped parsley (lots) and a healthy dribble of lemon juice.
Goes well with oven-baked potatoes or real, chunky, chips, garlic mushrooms (which you could also hoy into the oven mix whilst cooking the above).
Basically - as long as you put enough garlic in, not too much sherry, don't burn the butter and don't overcook at any stage - you can make it up as you go along (which explains my haphazrd recipe - I change this every time I cook it).
If you're uneasy about searing the chicken properly, you can dust it in a flour and paprika mix, and sear that - the flour burns quicker and adheres to the chicken. What you're aiming for is that mix of soft, lusciously garlickey chicken, with a slightly 'hard' outer edge.