Spanish garlic chicken
Spain on a Fork · ♥ 2.2K likes · 33K views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 4 cloves cloves of garlic
Cut a slit in 4 unpeeled garlic cloves, leaving the skins on so they do not brown and turn bitter.
- 8 cloves cloves of garlic
- 2 breasts boneless chicken breasts
Pat the chicken breasts dry with paper towels.
- sea salt
- freshly cracked black pepper
Cut the chicken into 4 cm (about 1.5 inch) chunks and season with sea salt and black pepper.
Add the chicken in a single layer, evenly spaced, and cook 3 to 4 minutes per side until lightly browned; it need not be cooked through.
Add the sliced garlic and mix continuously 30 seconds to 1 minute until fragrant, without browning it.
- 120 ml dry white wine
Add the white wine, shake the pan and simmer about 3 minutes until the alcohol cooks off and the mixture slightly thickens.
- 240 ml chicken broth
- 2 whole bay leaves
Add the chicken broth, the bay leaves and the reserved garlic cloves; turn to high heat and mix gently.
Once boiling, cover, lower to low heat and simmer about 10 minutes until the chicken is cooked through, shaking the pan now and then to help thicken the broth.