Spanish garlic chicken

Last night I had the lovely Mr Dukes over for dinner and Doctor Who (We opted for The Android Invasion, just in case you were wondering.) and whilst I was flicking through cookbooks looking for a nice recipe and happened upon this one in a book called Tapas – loads of interesting and tasty in recipes in there – and it looked like a good one to go for. It’s also a relatively low maintenance dish – once it’s in the oven you only have to baste it a couple of times and it’s quite happy bubbling away on it’s own.

One slight oddity of the recipe though – it tells you that you need 300ml of white wine and 300ml of chicken stock for the dish It then tells you to blend 125ml of each into a cooking liquid, with which you’ll be basting the chicken, leaving you with 185ml of each liquid left over, and which the recipe never mentions again! It’d possible that the extra liquid is there just in case you need to top up the liquid in the roasting dish during cooking, however if that is the case it is never alluded to. And I found that the 250ml already in the dish was sufficient anyway. Still,better to be safe than sorry I guess.

I served this with wasabi mash, roasted corn on the cob and a French bean, feta and red onion salad.

Serves 4

1 whole roasting chicken, jointed and cut into even pieces. (or just use chicken thighs and drumsticks – much more convenient.)
3 tablespoons of olive oil
3-4 garlic cloves
300ml of Spanish dry white wine
300ml of chicken stock
Sea salt
A few fresh sprigs of rosemary to garnish

Pre-heat the oven to 200

Rub the chicken pieces with 1 tablespoon of olive oil and place in a roasting dish.

Place the garlic cloves, 125ml of the white wine and sea salt to taste, in a food processor and blend.

Add 125ml of stock and blend again until thorough mixed.

Pour the liquid over the chicken pieces and pop in another couple of unpeeled garlic cloves, tucking them into the chicken pieces. Cover with a lid (or tin foil, as I did) and pop in the oven.

After 15 minutes baste the chicken pieces with the cooking liquid. Recover and cook for a further 15 minutes. Baste again and then cook for a further 30 minutes, basting once more during the cooking period. Top up the liquid if necessary. (I didn’t find it necessary but you’ve got plenty of both liquids left over if you do.)

Serve garnish with fresh herbs and with the cooking liquor as a sauce.

Lovely garlic and tangy wine flavours. Delicious.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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