This Chicken dish needs no elaboration. Chicken with Garlic, you can already imagine how flavorful it would be….add to the mix, extra-virgin olive oil and some dry sherry…how can you go wrong?
If you are a fan of Chicken Adobo, you would truly love this. You may ask but this doesn’t have any vinegar. That’s right, no vinegar, but some Adobo are cooked without vinegar – but you know why it tastes a little similar – it’s the garlic!!! Besides, another commonality is the sheer simplicity. Slow-cook it in oil (frying…yes, but done slowly and surely!), take your time, don’t rush, much like when you cook Adobo….let it be and then you’ll see afterwards how lovely the flavor is. Let the garlic, chicken, olive oil and sherry do their magic and then go ahead and savor its deliciousness. Serve with rice and don’t throw away the sauce – esp. the brown garlicky bits – drizzle them on your rice or on the chicken pieces themselves and I tell you, it even brings the taste to the next level. Enjoy this tender and flavorful chicken dish!
2.2 lbs./1 kg. Chicken pieces (or 1 whole chicken cut-up)
4 Garlic cloves, chopped (a little bigger than minced)
Half a head of garlic (or about 8 cloves), unpeeled
3/4 cup Extra Virgin Olive Oil
1/3 cup Dry Sherry
Salt, to taste
Useful Tool/Equipment – Deep Dutch Oven like the one below. Doesn’t have to be Le Creuset, just a similar one. It just cooks the meat evenly and perfectly based on my experience.
Rub the chicken pieces with the chopped garlic and season generously with salt, according to your taste. Place the oil in a deep Dutch Oven. Heat it between low to medium just until it’s warmed up. This is the key to cooking the chicken perfectly, don’t let the heat go above medium. We are using extra-virgin olive oil and this would smoke and burn if heated at a higher temp and will also cause the chicken to brown easily on the outside without it cooking properly in the inside.
When the oil is just warm enough, place the chicken pieces and the unpeeled garlic cloves in the pan. Let it fry until golden, tender and fully cooked inside. This may take awhile because the heat doesn’t go above medium but it will allow the chicken to cook properly inside and out.
When the chicken is fully cooked, add the wine and allow to boil until it has reduced to about half.
Transfer the chicken to a serving platter. Either drizzle the remaining sauce on it, or pour a little on your rice! Or, if you wish, add a little flour or cornstarch, season as needed, and use all or part of the sauce as gravy!!! Enjoy!
Don’t these chicken pieces look gloriously moist and tender? They are!!!
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