Baked chicken with garlic and sherry
This is the most delicious way of cooking chicken which basically creates sticky, sherry-flavoured chicken nuggets. It comes from my friend Charlotte and I’ve been cooking it for about 20 years
A medium-sized chicken or 1 kg chicken thighs
1 head of garlic
extra virgin olive oil
about 3 sprigs each fresh rosemary and/or thyme
100ml fino sherry or white wine
Salt and pepper
* Take a medium-sized chicken and chop/joint it into pieces - slightly bigger than bite-sized - leaving it on the bone or chop each thigh in half with a sharp knife or cleaver. DO NOT REMOVE THE SKIN!
* Sprinkle salt (and pepper) over the chicken pieces
* Take a head of garlic, separate the cloves and, leaving the skin on, smash with the flat side of a knife.
* In a large, thick-bottomed, shallow pan heat a good glug of decent olive oil and sauté/seal the chicken til golden brown (skin-side down first)
* Throw in the garlic and a couple of sprigs each of fresh rosemary and thyme and turn the heat up, whilst stirring
* Add a small glass of fino sherry or white wine, quickly bring to the boil and then put into a pre-heated oven (180°C/350°/gas 4) for 30-45 minutes until the chicken is cooked and sticky with the caramelised garlic and juices
* Serve with a bitter leaf salad and roasted new potatoes or crusty bread to mop up the juices in the base of the pan.
What to drink: Well, you could carry on drinking sherry but I think that might be overdoing it. I'd go for an oaked white rioja or a white Côtes du Rhône myself.
Want more ideas for pairing with sherry? Download my ebook 101 Great Ways to Enjoy Sherry here.
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