How to make it

  • Place the chicken in a bowl and rub it generously with salt. Let stand for 30 minutes.
  • Pour olive oil to a depth of 1/2 inch in a heavy oven proof 12 inch skillet and heat it over medium high heat until almost smoking.
  • Lightly dust the chicken pieces with flour, shaking off the excess.
  • Add the 12 whole garlic cloves to the skillet and stir to coat with the oil, 1 minute.
  • Working in two batches, cook the chicken until somewhat crisp and richly browned all over, 8 to 10 minutes per batch, adjusting the heat so that the oil doesn't burn.
  • Using a slotted spoon, transfer the browned chicken pieces to a 12 inch earthenware cazuela or a baking dish of similar size.
  • Discard the whole garlic cloves. If the oil doesn't seem clean enough, pour if off, wipe the skillet, and add 2 to 3 tbsp fresh olive oil. If the cooking oil seems fine, pour off all but 3 TBSP of it.
  • Heat the skillet over low heat, add the 10 sliced garlic cloves, and cook until very fragrant and just beginning to color, about 2 minutes.
  • Add the chile and stir for a few seconds.
  • Add the 1 tsp flour and stir for about 20 seconds.
  • Add the wine and chicken stock and bring to a boil., stirring.
  • Season the sauce with salt to taste and pour it over the chicken.
  • Bake the chicken until its cooked through, about 15 minutes.
  • Stir in the vinegar and parsley, coating the chicken evenly with the sauce, and serve.

Reviews & Comments 2

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  • jencathen 11 years ago
    I would definitely not skip the vinegar, it needs the acidity. :)
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    " It was good "
    penmig ate it and said...
    Nice recipe, I suggest to don't use the last vinegar step as it will overlay the chicken flavour.
    The potatoes for this disch are better fried as chips than frenchie style.

    Have a nice time
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    " It was excellent "
    lunasea ate it and said...
    Sounds wonderful - thanks again!
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