Spanish Chicken
Extremely good, the garlic gravy is good enough by itself and you'll want plenty of bread to sop it up!
- 3 Tablespoon plain flour
- cayene pepper
- 4 chicken quaters
- 4 Tablespoon olive oil
- 20 garlic clove
- 1 bay leaf
- 450 Mililitre chicken stock
- 4 Tablespoon dry white wine
- parsley
- salt
- pepper
- combine flour, cayenne pepper, salt, and pepper in a plastic bag, shake up chicken to coat evenly
- fry whole garlic cloves in oil until toasted. remove and set to the side
- fry the chicken for 5 minutes on each side (starting with the skin side down) until golden coloured
- combine the stock, wine, and bay leaf. tip over chicken, add garlic, bring to the boil
- simmer for 25-30 minutes until the chicken is cooked
- remove the chicken and reduce the sauce for a few minutes
- to serve: pour over chicken, add chopped parsley. You will want a nice thick bread to soak up the juices
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