Chicken in Garlic Sauce

Cookbooks are for inspiration. I love looking at cookbooks, I get lost in the ingredients, techniques and most of all the pictures. However I don’t often purchase cookbooks because I like to cook without recipes.

During a recent trip to Costco I found a deal on two cookbooks that focus on the cuisine of Spain and Morocco. A quick look at the books and I knew that I had to have them. When shopping for cookbooks my strategy is simple, if I’m able to find at least five recipes that I want and can make I consider making the purchase. My two latest additions to my collection won me over because of their gorgeous photography but most of all the simplicity of the dishes. The ingredients are honest and the techniques traditional. The recipe for this chicken in garlic sauce is one of those simple and delicious meals that won me over.


1 lb boneless skinless chicken thighs
1/2 tablespoon sweet paprika
1 tablespoon olive oil
4 garlic cloves, un-peeled
1/8 cup fino sherry
1/4 cup chicken stock
1 bay leaf
2 tablespoons chopped flat-leaf parsley
salt and pepper to taste


1. Trim any excess fat from the chicken and cut the thighs into thirds. Mix paprika with some salt and pepper in a bowl, add chicken and toss to coat. Don’t be afraid to use your hands to help the chicken coat properly.

2. heat half of the oil in a large frying pan over high heat, cook garlic cloves for 1 -2 minutes or until brown. Remove from the pan.

3. In the same oil cook the chicken in batches (if necessary) until brown all over. Return all the chicken to the pan, add sherry, boil for 30 seconds and then add the stock and bay leaf. At this point you want to reduce the heat to low, cover and simmer for 10 minutes.

4. Meanwhile, squeeze the garlic pulp from the skins and pound with the parsley into a paste. You can do this step using a mortar and pestle or a small bowl and the back of a spoon.

5. Stir the paste into the chicken, then cover and continue to cook for another 10 minutes.

Yields: 3-4

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