Prep 5 mins
Cook 30 mins
This is the simplest dish - chicken sauteed in olive oil with garlic. The recipe is based on one provided by Penelope Casas in her legendary cookbook The Foods and Wines of Spain, considered the definitive book in English on Spanish cooking. You can also use wings and make tapas out of the recipe. Serve with short grain rice and a light red wine.
- Sprinkle chicken with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken.
- Cook over medium high heat until cooked through and golden brown, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.
This is a really good simple dish! I used chicken tenders and b/s thighs. I like that you don't add the garlic in at the beginning so it is not an overwhelming taste. Just the right amount of garlic flavoring. Made for Fall 2009 PAC.
What great flavor these crispy little chickens had! Delicious! Sometimes the simplest recipes are the best tasting ones. I used chicken thighs. Thank you for a great dinner! Made for ZWT5 for the Kitchen Witches.