Chicken with Garlic and Parsley

This is a really tasty and simple dish to cook, with all the great flavours of Spain. Can be cooked with chicken portions, chicken breast or thighs, as you like. Serve with some crusty warm bread or a nice buttery couscous.



3 tbs     Olive Oil

1½-2 kg Whole Chicken

1          Red Chilli

4          Cloves of Garlic

¼         Bottle of White wine

3 tbs     Chopped Fresh Parsley

1          Lemon, juice of

Salt and black pepper

Preparation and cooking

Joint the whole chicken into 2 breasts, 2 legs, and 2 wings, and discard the remaining carcass (unless you want to reserve to make chicken stock). Chop the chilli, garlic and parsley, and juice the lemon.

Put the oil in a large saucepan, heat and seal the chicken all over. Make sure the skin is browned on all sides (will probably take 8-10 minutes). Then add the chilli, crushed garlic and stir around for 2-3 minutes. Next add the white wine, salt & pepper, and then cover and cook in the saucepan for 40 minutes over a low heat so that the sauce gently bubbles. Ensure the chicken is cooked with juices running clear from the thickest part of the chicken joints. Remove the chicken from the saucepan and transfer to a warm serving plate.   Then add the lemon juice and parsley to the saucepan and reduce slightly to thicken the sauce. Pour the sauce over the chicken and serve.


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