Everyday Legends Spanish dairy-free gluten-free-adaptable nut-free egg-free

Garlic Sherry Chicken Skillet — Sevillian Garlic Chicken

Andalusian skillet chicken simmered with smashed garlic, dry sherry, bay, and lemon, finished with parsley and pan juices spooned over crusty bread for mopping.

Not rated yet

Spanish

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

25 minsCook

35 minsTotal

EasyLevel

🥤Chilled fino sherry 🥤Albarino from Rias Baixas

Nutrition per Serving

520 Calories

38g Protein

28g Fat

22g Carbs

1g Sugar

3g Fiber

680mg Sodium

105mg Chol

Ingredients

For 2 servings

Instructions

Prep

Pat chicken thighs dry. Smash 16 garlic cloves with skins on. Juice half the lemon, cut other half into 4 wedges. Chop parsley. Toast bread slices until golden.

Sear

Season thighs with 0.75 tsp salt, pepper, and pimenton. Heat olive oil in a large heavy skillet over medium until shimmering. Lay thighs skin-side down, sear undisturbed 8–9 minutes until deep golden brown.

Bloom

Flip thighs, add smashed garlic and bay leaves. Cook over medium-low 4 minutes until garlic is golden and fragrant but edges are not browned.

Simmer

Pour in sherry, scrape fond, bubble over medium 90 seconds until reduced by half. Cover loosely, simmer 8–9 minutes until chicken registers 75C at the bone.

Finish and plate

Lift thighs onto toasted bread. Squeeze lemon juice into skillet, swirl pan sauce 30 seconds. Spoon sauce and garlic over chicken, scatter parsley, serve with lemon wedges.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.