Garlic chicken
This recipe is one of the most simple and delicious ways to cook chicken. The classic combination of garlic and white wine create a rich, mouth watering flavour and with a little time the chicken becomes succulent and falls off the bone. Served simply with bread, sautéed potatoes or saffron rice. All work well.
Back in the mid 1950s meat was infrequently eaten in the Soler household, however chicken was available and could be bought live from the local market – ( a sensible way to keep meat fresh in a hot climate where refrigeration was not available). Typically Mama Maria would choose a chicken and then take it home live. It would be her task to kill it and prepare it for the pot. The animal was portioned up, the giblets washed in vinegar and the carcuss used as stock. Nothing was wasted.
As a child I was fascinated by the sight of mum jointing a chicken at the kitchen table and would happily sit by her watching the process. Today I always buy a whole chicken and then portion it up at home rather than buying pieces of chicken from the supermarket. This makes buying good quality chickens cheaper and helps me connect with the food I eat.
Ingredients
1 chicken jointed into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 4 breasts (cut in half).
8 tbs olive oil
8-12 cloves of garlic (whole)
1 large glass of white wine
3 bay leaves
Method
- Heat the olive oil and fry the chicken pieces gently over a medium heat for 10 mins or until golden.
Add the garlic and fry for another 5 mins or until they turn a little golden - Add the wine. Allow the alcohol to evaporate (it should lose its winey smell) and then turn down the heat. Add the the bay leaves and season.
- Cook for a least 1 hour or until the chicken is succulent, the juices are running clear and have reduced to a gravy consistency.
- Serve with bread, potatoes or rice.
A la Juanita 