Alberto’s working late tonight so I said I’d cook dinner for the two of us. I fancied a bit of chicken and so in the end decided to go for this lovely little recipe. It’s from a small book of tapas recipes which I picked up a couple of months ago. There are some lovely little recipes in there and they’re all (as far as I’ve seen so far) fairly easy to do. How authentically Spanish it is remains to be seen. I’ll wait until Alberto gets home and tastes it – then I’ll get his verdict on whether it’s authentically Spanish.
It’s tasty though!
I made a few amendments to the recipe as I went along. The first one I made was in the amount of chicken. The recipe says 1 whole chicken, but as I was only cooking for the two of us I opted for a chicken leg portion and a couple of thighs per person. I also ended up using about half of the stock and wine that the recipe suggests but that may just be due to the size of the casserole dish I used. In fact I used a 3″ deep (approx) square, ceramic oven dish. Adapt it according to what you’ve got.
1 whole chicken, cut into even sized pieces. (or just use chicken pieces, like I did.)
2 tablespoons of extra virgin olive oil
3-4 garlic cloves (I also added extra whole cloves to the sauce during cooking.)
300ml of dry white wine (preferably Spanish, obviously)
Coarse ground sea salt
300ml of chicken stock
Preheat the oven to 180.
Rub the chicken pieces with the olive oil and place in the casserole dish.
Place the garlic cloves and 125ml of white wine in a blender and blend. Add salt to taste. Add 125ml of chicken stock and blend again until thoroughly mixed.
Pour over the chicken. (I popped a few more cloves of garlic in here, tucking them in amongst the chicken pieces.) I also added some sprigs of lemon thyme.
Cover the chicken with a lid (I used foil) and put in the oven for 15 minutes.
Baste the chicken in the cooking liquid. Re-cover and cook for a further 15 minutes. Baste again with the cooking liquid.
Cook uncovered for a further 30 minutes. (I actually uncovered it after the first basting – due to the shape of my dish the chicken was virtually swimming in the cooking liquid and so wasn’t cooking as quickly. Uncovering it earlier meant that the skin crisped up nicely. I also turned the oven up a bit to 200 as I was also roasting new potatoes and asparagus as a side.)
Baste occasionally and make sure that the liquid doesn’t completely dry up. You should have a ‘spare’ 175ml of both the stock and wine to top the levels up with.
Serve garnished with more lemon thyme and with the cooking liquid as a sauce.
The end result is delicious – lovely and garlicy and tasty and the chicken is really tender.