Helen RandellChicken and garlic sauce
February 23rd 2011 11:13
A few weeks ago now we were invited to dinner at my sister's (new) place. She served this lovely chicken with garlic sauce, which I was quiet taken with - in fact taken enough that I copied out the recipe there and then.
When I felt the beginnings of a cold coming on last week I knew that this was the recipe to make to help build up the immune system. I think probably the term sauce is a bit of a stretch, but you could add some more chicken stock if you were looking for more liquid flavour - I like it as it is.
Chicken and Garlic Sauce (recipe from S - who knows where she found it!)
- serves 6
1 kg skinless chicken thigh fillets
1 tbsp sweet paprika
2 tbsp olive oil
8 garlic cloves, unpeeled
60ml sherry
125ml chicken stock
1 bay leaf
2 tbsp flat leaf parsley
1. Trim excess fat from thigh fillets and cut into thirds.
2. Combine the paprika with a little salt and pepper in a bowl, add chicken and toss to coat.
3. Heat half the oil in a large frying pan over high heat and cook garlic for 1-2 minutes until brown.
4. Remove garlic from pan and put in a mortar and pestle.
5. Cook chicken in batches for 5 minutes until browned all over.
6. Return chicken to pan, add sherry and boil for 30 seconds.
7. Add stock and bay leaf. Reduce heat and simmer, covered, on low heat for 10 minutes.
8. Squeeze garlic from skins and pound with parsley. If you struggle with this part, add a little salt to help grind.
9. Stir garlic paste into chicken then cover and cook for 10 minutes until tender.
Serve with couscous and salad.
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Comment by S