Spanish · Dinner
Spanish Chicken and Garlic Stew
A rustic braise of bone-in chicken thighs browned then simmered slowly with whole garlic cloves, sherry vinegar, smoked paprika and bay leaf until the meat falls tender. Finished with parsley, it is served with crusty bread or rice to soak up the sauce.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
480Calories
41.4gProtein
29.5gFat
11.8gCarbs
2.8gSugar
1.9gFiber
856mgSodium
252mgChol
7.8gSat Fat
738mgPotassium
72mgCalcium
2.9mgIron
0.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry with paper towel and season all over with salt and black pepper.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat; sear thighs skin-side down 5 minutes until skin is deep golden brown and releases easily from the pan.
3
Sear
Flip the thighs and sear the other side 3 minutes until lightly browned, then remove to a plate.
4
Saute
Lower heat to medium and add whole garlic cloves to the skillet, stirring 3 minutes until pale gold and softened at the edges but not browned.
5
Bloom
Stir smoked paprika into the garlic and oil; cook over medium heat 30 seconds until the raw smell fades and the oil turns deep red.
6
Deglaze
Pour sherry vinegar and white wine into the skillet, scraping up browned bits, and simmer 2 minutes until reduced by half.
7
Simmer
Return chicken to the skillet skin-side up, add chicken stock, canned tomatoes and bay leaf, cover and simmer over low heat 30 minutes until fork-tender.
8
Finish
Stir chopped parsley through the sauce and discard the bay leaf.
9
Plate
Spoon chicken, garlic cloves and sauce into a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz250g, 2 bone-in skin-on thighs chicken thigh
- 20 cloves20 cloves garlic, peeled and left whole
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp smoked paprika
- 4 tbsp4 tbsp sherry vinegar
- 22 bay leaf
- 1/2 cup120ml dry white wine
- 2/3 cup160ml chicken stock
- 5 oz140g, half a small tomato and a splash from a can canned tomatoes
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
