Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden chicken in garlic and sherry — Spain.
Equipment: Wide frying pan with lid
Measures and names
Ingredients
- 8 chicken thighs or pieces
- 2 tbsp olive oil
- 1 whole head of garlic, cloves peeled
- 100 ml dry sherry or white wine
- 150 ml chicken stock
- 1 tsp paprika
- Fresh parsley
- Salt and black pepper
Method
- Season the chicken. Heat the oil in a wide pan over a medium-high heat and brown the pieces well on both sides, 6–8 minutes.
- Add the whole peeled garlic cloves and cook for 2–3 minutes, until golden — don't let them burn or they'll turn bitter.
- Pour in the sherry and let it bubble for a minute, then add the stock and paprika.
- Partly cover and simmer for 15–20 minutes, until the chicken is cooked through and the sauce reduced and glossy, with the garlic soft and mellow.
- Taste, adjust the seasoning, scatter with parsley, and serve with sautéed greens or a simple salad.
Swaps and tips
A whole head of garlic mellows as it cooks — don’t be shy. Serve with sautéed greens or a simple salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 2 g | 1 g | 30 g | 458 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
