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1. Heat 2 tbsp olive oil in a wide ovenproof pan that can take the chicken in a single layer. Season the chicken well then brown on all sides in batches. You just want to get a good colour, not cook the chicken through. Remove.
2. Heat the oven to 190C/fan 170C/gas 5. Scatter the potatoes over the bottom of the pan while it's still on the hob. Add the garlic, thyme and seasoning and stir to coat everything in juices. Put the chicken on top, skin up, add the sherry and bring up to the boil. When it's boiling, put the pan in the oven, uncovered, for 40-50 minutes or until the potatoes are tender and the chicken is cooked through. Most of the sherry will be absorbed and the chicken crisp and golden.

Per serving

871 kcalories, protein 60.1g, carbohydrate 30.2g, fat 55.9 g, saturated fat 15.6g, fibre 2.6g, salt 0.68 g

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Results 1-20

• katieanddavi

  27 December 2007

  katieanddavi rated and commented on this recipe

  

  delicious just the right combination of sherry and garlic!!! chicken extremely juicy perfect just after christmas!

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• Sarah

  02 January 2008

  Sarah commented on this recipe

  Very tasty one-pot recipe. Don't be tempted to cut down on the garlic or sherry (in fact we added more :o) !!

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• Sarah

  02 January 2008

  Sarah rated and commented on this recipe

  

  Very tasty one-pot recipe. Don't be tempted to cut down on the garlic or sherry (in fact we added more :o) !!

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• jdeming79

  13 January 2008

  jdeming79 rated and commented on this recipe

  

  Have made this twice once for us and once for friends...clean plates all round! I agree with Sarah, we use about 75-100ml extra of sherry. Yummm!

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• Mark

  13 January 2008

  Mark rated and commented on this recipe

  

  Having just come back from a holiday in Spain this reminds me of some of the delicious food we got.

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• Rachel

  22 January 2008

  Rachel rated and commented on this recipe

  

  Delicious and very easy

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• EvaInNL

  22 January 2008

  EvaInNL commented on this recipe

  I have a recipe that is very close to this one, instead of sherry I put in wedges of lemon and add white wine instead. Will try this version which I believe will be just as popular! EvaInNL

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• Fabulous

  22 January 2008

  Fabulous commented on this recipe

  O so Yummy! I also added extra Sherry and some carrots, delicous!

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• Annie

  25 January 2008

  Annie rated and commented on this recipe

  

  I didnt enjoy this as much as I had hoped, I think my family found the skin and subsequent fat a little off putting. My husband, who had recently returned from a trip to Spain did declare it authentic !

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• Carol

  25 January 2008

  Carol rated this recipe

  

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• Pewtersfood

  06 February 2008

  Pewtersfood rated and commented on this recipe

  

  Wasn't that keen I'm afraid

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• sal

  20 February 2008

  sal rated and commented on this recipe

  

  My family did not like this, they found it bland.

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• jac's cafe

  23 February 2008

  jac's cafe rated and commented on this recipe

  

  This recpie looked better than it tasted , sorry won't be doing agaln.

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• Val

  02 March 2008

  Val rated this recipe

  

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• Val

  02 March 2008

  Val commented on this recipe

  The sherry brought a lovely flavour to the dish. We really liked it. Probably will cook this again.

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• Sue Spink

  04 March 2008

  Sue Spink rated and commented on this recipe

  

  This went down a treat. i didn't have quite enough garlic or sherry but it is definately a recipe to repeat.

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• samstone

  16 March 2008

  samstone commented on this recipe

  tried this a couple of times and the additional sherry is a top tip and I also added some chorizo sausage at the begining and reduced the oil by a half. The additional flavour is awesome as is the extra colour to the chikenA meal for all the family.

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• jane

  22 March 2008

  jane commented on this recipe

  Just had this dish it was lovely all the family liked Good for lots of guests as can be prepared ahead then cooked and just let people help themselves served with crusty bread and salad I ADD MORE SHERRY AND ALSO LEMON JUICE HAPPY EATING

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• Charlene

  29 March 2008

  Charlene rated and commented on this recipe

  

  Fabulous dish - family loved it - Cheap & Easy to prepare - i also added more sherry and cooked on a lower heat for longer covered - chicken fell off the bone - just how I like it!

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• kate

  03 June 2008

  kate rated and commented on this recipe

  

  A Good easy mid week supper, use extra sherry and lemon - I cooked this in the morning - allowed to cool and scraped any extra fat off - t-did not taste remotlely fatty - breath smells a lot of garlic afterwards - will cook again

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Ingredients

• olive oil
• 8 chicken thighs , skin on, or 1 whole chicken cut into 8 portions
• 600g small potatoes , sliced
• 3 whole heads garlic , cloves separated but not peeled
• 8 sprigs thyme
• 125ml Amontillado sherry

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 1 hour

Ingredients

• olive oil
• 8 chicken thighs , skin on, or 1 whole chicken cut into 8 portions
• 600g small potatoes , sliced
• 3 whole heads garlic , cloves separated but not peeled
• 8 sprigs thyme
• 125ml Amontillado sherry

Per serving

871 kcalories, protein 60.1g, carbohydrate 30.2g, fat 55.9 g, saturated fat 15.6g, fibre 2.6g, salt 0.68 g

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