This is a favourite recipe in our family. Don't be tempted to use chicken breast for this, it would be too dry. The cheaper thigh is much more succulent and ideal for this really tasty recipe.
750 g skinless, boneless chicken thighs
4 tbs Olive Oil
6 cloves garlic, sliced
50ml Fino Sherry or dry white wine
100ml chicken stock
2 tbs smoked paprika, I use a mixture of both hot and sweet paprika but you can use all sweet if you prefer
1 Bay leaf
Handful of fresh parsley (chopped)
Cut each chicken thigh into 3 pieces.
Season the paprika in a bowl with salt and freshly ground black pepper. Add the chicken pieces and mix well to coat. Set aside.
Heat half the oil in a shallow pan and soften the garlic without colouring for a few minutes. remove from the pan and set aside.
Add the remaining oil to the pan and add the chicken, a few pieces at a time and brown them well all over. Remove each batch whilst you brown the next batch. When all the pieces are browned, return all the chicken the pan with the garlic and add the sherry, stock and bay leaf. Put a lid on the pan and reduce the heat to low. Simmer for 10 minutes.
meanwhile, mix the soft garlic together with the chopped parsley and some seasoning.
After 10 minutes add this to the pan and simmer gently for a further 10 minutes until the chicken is piping hot and cooked right through and the sauce is thickened.
Serve straight away – perhaps with some potatoes or a green salad and some crusty bread.