The aroma of garlic slowly turning golden, a prelude to tender chicken that melts in your mouth and a sauce that openly begs for bread to mop it up.
Marqués de Prado is mild enough not to compete with the intense flavour of the garlic, letting it take centre stage without the oil standing out over the other flavours.
Garlic Chicken
Classic Garlic Chicken, the kind that makes the whole house smell like home the moment you walk in the door. The garlic is slowly cooked in a mild EVOO that lets it take center stage, resulting in tender, flavorful chicken. A simple, quick recipe that never fails.
Servings 6 people
Ingredients
- 1 Chicken Cut into pieces
- 1 Head of garlic
- 1 glass White wine
- 1 glass Water
- 1 glass Marqués de Prado EVOO
- 1 leaf Bay leaf
- Salt To taste
Instructions
- Prepare the garlic and chicken.Make a small slit in the garlic cloves so they don’t burst. Cut the chicken into small pieces.
- Sauté the garlic.Pour the EVOO into a pot and heat over medium heat. Add the garlic and bay leaf, and sauté for a couple of minutes.
- Brown the chicken.Add the chicken and salt, and let it brown for 15-20 minutes.
- Finish cooking.Add the white wine and the glass of water, and cook uncovered for another 15-20 minutes.
If the garlic starts to brown too quickly, lower the heat so it doesn’t turn bitter.
Notes
- We chose Marqués de Prado because it is a mild EVOO, as the garlic already brings a very strong flavor on its own.
- It’s even better the next day, once the garlic has released all its flavor into the sauce.
- This stew calls for bread to dip into the garlic sauce.
- If you like a bit of heat, add a dried chili pepper along with the garlic at the beginning.
