Classic Spanish Chicken Recipe

Sautéed Chicken with Crispy Garlic Slices


8 skin-on chicken thighs, boned if available
hot or sweet smoked Spanish paprika, to taste
4 tbsp Spanish olive oil
10 garlic cloves, sliced
1/2 cup dry white wine
1 bay leaf
chopped fresh flat-leaf parsley, to garnish
crusty bread, to serve (optional)


  1. If necessary, halve the chicken thighs and remove the bones, then cut the flesh into bite-size pieces, leaving the skin on. Season to taste with paprika.
  2. Heat the oil in a large skillet or an ovenproof casserole, then add the garlic slices and cook over medium heat, stirring frequently, for 1 minute, or until golden brown. Remove with a slotted spoon and drain on paper towels.
  3. Add the chicken thighs to the skillet and cook, turning occasionally, for 10 minutes, or until tender and golden brown on all sides. Add the wine and bay leaf and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes, or until most of the liquid has evaporated and the juices run clear when a skewer is inserted into the thickest part of the meat. Season to taste with salt.
  4. Transfer the chicken to a warmed serving dish and sprinkle over the reserved garlic slices. Sprinkle with chopped parsley to garnish and serve with chunks of crusty bread to mop up the juices, if using.

Makes 8 servings.

Source: Tapas

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