Spanish chicken with potatoes, garlic & sherry

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• gassock

  17 July 2008

  gassock commented on this recipe

  Yummy! Try adding sweet peppers and a couple of bay leaves. Just before serving, sprinkle with toasted almonds.

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• twiksert

  20 July 2008

  twiksert commented on this recipe

  really nice!! I couldn't resist to squeeze out the garlic on top of the chicken pieces-yummy!

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• Onome

  25 July 2008

  Onome commented on this recipe

  This sounds great and i would like to try it. The only problem is i dont like alcohol and would like any suggestions on what to replace the sherry with thanks.

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• Rog

  28 July 2008

  Rog rated and commented on this recipe

  

  Delicious and very easy to make! I'll be cooking this again.

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• Denise

  11 August 2008

  Denise rated and commented on this recipe

  

  Gorgeous...really great recipe and so simple to make. Will definitely be making this one again...may add some extra veg next time like carrots and courgettes...

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• Givemechocolate

  15 August 2008

  Givemechocolate rated and commented on this recipe

  

  The next day: The commute into work was interesting. Ladies spraying perfume and seats empty all around. My darling man was enveloped in a cloud of garlic!!! This is an amazing garlic fest and having consumed the chicken and garlic with warm ciabatta and lashings of butter.... served with a rocket, red onion, tomato, capers and pepper salad.... A friday evening meal this is.

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• john F

  24 August 2008

  john F commented on this recipe

  Cannot believe there is 55.9g fat in this receipe.Is this down to the volume of olive oil,has anybody tried with less for those on a low fat diet ?

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• Jills Good Food

  30 August 2008

  Jills Good Food commented on this recipe

  Took this recipe & five 18 - 21 year olds on holiday & cooked this for dinner - they thought it was fantastic. Doubled up on every ingredient & everything was eaten. I took everyones advise & used loads of garlic & sherry - wonderful!! Would definitely use it again & is often requested at home

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• Rog

  04 September 2008

  Rog commented on this recipe

  In answer to john F, the fat in this recipe largely comes from the chicken skins, which it is recommended stay on.

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• Robes

  15 September 2008

  Robes rated this recipe

  

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• WesRecipes

  07 October 2008

  WesRecipes rated and commented on this recipe

  

  Delicious, so quick and easy to make as well. I shall certainly make this again.

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• jennid

  17 October 2008

  jennid rated and commented on this recipe

  

  Excellent and easy to prepare dish. My husband even wants to have a go a cooking it himself. I also added the extra sherry, and the chorizo as suggested by samstone and will make both a permanent addition to the recipe.

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• Jo

  18 October 2008

  Jo rated and commented on this recipe

  

  This is a great base for this recipe, I added more garlic, a red onion and red and green pepper cut in circles. Absolutely fantastic!! A firm favourite with the family and really quick and easy to prepare.

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• Geordie Tyke

  04 November 2008

  Geordie Tyke rated and commented on this recipe

  

  I really loved this dish! I used chicken breasts instead and it still turned out brill. I would be tempted to add MORE garlic and sherry next time. Served it with potatoes and veg - yummy!

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• cookingforgirls

  04 January 2009

  cookingforgirls rated and commented on this recipe

  

  This dish is very fatty. The chicken and potatoes were great, but the sauce was full of grease so we never got to taste the sherry flavours. Nigel Slater does a version with wine and lemon and I am sure when I did that recipe, I drained the fat off the chicken pieces after I had browned them in a frying pan. I will do this recipe again, as it was quick and the garlic and potatoes are lovely. But I shall drain the fat from the chickend first.

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• mary

  11 January 2009

  mary rated and commented on this recipe

  

  Great dish for any occasion...lazy sundays or posh visitors equally! I sometimes use baby corn fed chicks halved,and also add a little organic chicken stock and a few shallots

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• Adrian

  22 January 2009

  Adrian commented on this recipe

  To make this super dish a little diffrent, Fry a good portion of Spanish CHORIZO sausage in chunks, add when chicken nearly cooked so it dose not burn in the oven.

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• Liant2006

  06 February 2009

  Liant2006 commented on this recipe

  Cooked this for me and partner, we loved it!!! think some chorizo would make it better!

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• Lyn

  15 February 2009

  Lyn rated and commented on this recipe

  

  This was so quick and easy. I doubled the amount of sherry as previously suggested and threw in a lemon for good measure. But most of the sauce evaporated during the cooking which was a shame as it was very tasty, also i found the chicken a bit dry. I'll try it again but will lower the temperature and cover it with foil until the final 15 mins as suggested by Charlene.

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• skiathos

  15 February 2009

  skiathos rated and commented on this recipe

  

  Really enjoyed this meal, didn't have any worries about the fat content and I didn't think it need the chorizo as I served as part of a spanish tapas menu. It was very well received, will definitely make 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

Preparation 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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