GARLIC CHICKEN - POLLO AL AJILLO

Ingredients for Four People

    * One whole chicken of 3lb. approx.
    * Six plump cloves of garlic
    * One bunch of fresh flat leaf parsley
    * Two or three sprigs of fresh thyme
    * (One teaspoon of dried will do)
    * One large whole lemon
    * One small glass of dry sherry
    * (Or a good dry white wine will do)
    * Extra virgin olive oil - EVOO. Salt and black pepper


Garlic Chicken Method

   1. Cut the Chicken into ten even bone-in pieces.
   2. Season with salt and freshly ground black pepper and leave for five minutes to rest.
   3. Brown the chicken in two tablespoons of  olive oil, in a large non stick fry pan - medium high heat.
   4. Turn heat down and cook covered with lid for 15 minutes.
   5. Meanwhile - skin and bash your garlic with the blade of a large kitchen knife, then chop finely. Chop a good handfull of parsley and squeeze your lemon.
   6. Remove the cooked chicken pieces to an earthenware cazuela and keep warm in a low oven, retaining the juices in the pan.
   7. Add the garlic to the pan juices and cook gently for about 10 minutes - being carefull not to burn.
   8. Now add the sherry and thyme - turn up the heat and let the sauce reduce to about half while you stir.
   9. Pour off any excess oil, add the lemon juice and about 3/4 of the chopped parsley and reduce slightly again.
  10. Take the chicken from the oven - pour over the sauce - sprinkle the rest of the chopped parsley over the top - and serve.


https://www.cutting-edge-mediterranean-recipes.com/garlic-chicken.html