Sticky Garlic Chicken
GARLIC
Dom and I were agreeing the other day about the joys of lots of garlic. The recent good weather has also started me thinking about dusting off the barbeque. Although this recipe is for making indoors, you can at least eat it with your fingers, which I think is an excellent compromise for this time of year!
Sticky Garlic Chicken
*Chicken pieces – on the bone. I think wings are great for gnawing on, but use drumsticks if you like. As many as you think you can eat!!
*Garlic chopped – about one clove per four pieces of chicken
*Olive Oil
*Salt and Pepper
*Garlic whole cloves – same again as you chopped (the garlic in your veg box is perfect for this)
*Dry Sherry
*Chicken Stock (many stores sell fresh or pre-prepared)
*Chopped herbs (optional)
Mix the chicken, chopped garlic, oil, salt and pepper together in a dish and cover.
Leave in the fridge for 4 – 12 hours (overnight is fine).
Heat a large covered pan/casserole then tip in the whole lot and brown off the outsides of the chicken.
Add the whole cloves of garlic then add a good slosh of dry sherry. This is called deglazing – the liquid will boil off rapidly and smell great, rub the bottom of the pan with a wooden spoon to lift off all the brown bits. Add more sherry if you need to.
Turn down the heat, put on the lid and cook slowly.
Top up the liquid from time to time alternating stock and sherry – keep it to about half a centimetre.
Move the chicken about from time to time.
When it is cooked through, take off the lid and reduce the liquid until it is coating the chicken in a glossy, sticky, garlicky sauce.
Taste and add more salt and pepper if needed.
If you like a few herbs, add some chopped parsley to finish.
Eat with fingers and wet wipes.
Regards
The Gourmet Doctor
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