Total Time
45mins
Prep 10 mins
Cook 35 mins

Very easy to make, very tasty and very refreshing. Buy ready peeled garlic for this recipe.

Ingredients Nutrition

Directions

  1. Put about 2 tbsp of the flour in a bag and season to taste with cayenne pepper, salt and pepper.
  2. Add a chicken piece and shake until it is lightly coated with the flour, shaking off the excess.
  3. Repeat with the remaining pieces, adding more flour and seasoning if necessary.
  4. Heat 3 tbsp of the olive oil in a large frying pan.
  5. Add the garlic cloves and fry for about 2 minutes, stirring, to flavour the oil.
  6. Remove with a slotted spoon and set aside.
  7. Add the chicken pieces to the pan, skin side down, and fry for 5 minutes, or until the skin is golden brown.
  8. Turn and fry for a further 5 minutes, adding an extra 1-2 tablespoons of oil if necessary.
  9. Return the garlic to the pan.
  10. Add the bay leaf, chicken stock and wine and bring to the boil.
  11. Lower the heat, cover and simmer for 25 minutes, or until the chicken is tender and the garlic cloves are very soft.
  12. Using a slotted spoon, transfer the chicken to a serving platter and keep warm.
  13. Bring the cooking liquid to boil, with the garlic, and boil until reduced to about 250ml plus 2 tbsp.
  14. Adjust the seasoning, if necessary.
  15. Spoon the sauce over the chicken pieces and scatter the garlic cloves around.
  16. Garnish with parsley and serve.

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