- 1 kg chicken thigh fillet
- 1 tablespoon paprika
- 2 tablespoons olive oil
- 8 garlic cloves, unpeeled
- 1⁄4 cup brandy
- 1⁄2 cup chicken stock
- 1 bay leaf
- 2 tablespoons chopped flat leaf parsley, fresh
Directions See How It's Made
- Trim any excess fat from the chicken and cut the thighs into thirds. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
- Heat half the oil in a large frying pan over high heat and cook the garlic for 1-2 minutes until brown. Remove from the pan. Cook the chicken in batches for 5 minutes each batch or until brown.
- Return all the chicken to the pan, add the brandy, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat, cover and simmer over low heat for 10 minutes.
- Meanwhile, place the garlic pulp in a mortar and pestle or small bowl. Add the parsley and pound or mix with a fork to form a paste. Stir into the chicken, cover and cook for 10 minutes or until tender.