Spanish chicken with potatoes, garlic & sherry

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Results 41-60

• Janice

  04 March 2009

  Janice commented on this recipe

  Made this for the first time tonight for my family who all enjoyed it very much. I added a large sliced onion and mostly wine as I ran out of sherry. So quick and easy to prepare and such a good flavour considering so few ingredients! Will definitely be cooking again very soon.

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• Janice

  29 March 2009

  Janice rated and commented on this recipe

  

  This is a fantastic recipe! So little fuss, so few ingredients and yet superb results and fabulous flavour. Can't stop cooking it! Has gone to the No 1 spot in my favourite main dish recipes.

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• khitajrah

  25 July 2009

  khitajrah rated and commented on this recipe

  

  The family weren't very keen on this recipe. After 40 minutes the chicken was overcooked and the potatoes were undercooked. The flavours were very bland as well. I won't be making it again.

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• jane splaine

  25 August 2009

  jane splaine commented on this recipe

  easy peasy recipe, full of flavour, next time am going to try adding peppers & onions. chicken crisy & tender- may add mor sherry next time, will definately do again.

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• starkl

  17 September 2009

  starkl rated and commented on this recipe

  

  LOVED this recipe! The chicken was amazing and juicy, with a super crisp skin. And the potatoes were the best roasted potatoes that we've ever had! The only thing that I think that this recipe would benefit from is the chicken marinating overnight. Either way, it was still absolutely delicious and will become one of our staples.

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• Grumpy Old Git

  20 September 2009

  Grumpy Old Git commented on this recipe

  I followed the recipe to the letter, it didn�t come up to my expectations. I wont bother with it again!

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• Grumpy Old Git

  20 September 2009

  Grumpy Old Git rated and commented on this recipe

  

  I followed the recipe to the letter, it didn�t come up to my expectations. I wont bother with it again!

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• Robert Smith

  21 September 2009

  Robert Smith rated and commented on this recipe

  

  Really unimpressed with this recipe. It does not even seem worth trying to make it again with any adjustments - it was that poor. A shame because we are fans of all of the ingredients and the one-pot cooking appealled.

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• SPinchin

  30 September 2009

  SPinchin rated and commented on this recipe

  

  Fantastic ! Added a bit more sherry!

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• paul mc grath

  07 October 2009

  paul mc grath commented on this recipe

  This is an absolute taste sensation,so simple but such depth of flavour.

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• Peridot

  12 October 2009

  Peridot commented on this recipe

  Admittedly my friends were late and so the chicken had dried out but I really didn't like this - too oily and bland. Surprising. And I used chorizo too (that was the best bit actually)

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• ros

  27 March 2010

  ros rated this recipe

  

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• Andrew McGill

  05 May 2010

  Andrew McGill rated this recipe

  

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• Gerbil

  18 September 2010

  Gerbil rated and commented on this recipe

  

  Really easy dish for a dinner party as I got it to pre pven stage and put it into the fridge ready for the guests to arrive. Lovely smell throughout house when cooking and fresh taste. There we no leftovers.

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• jane splaine

  31 October 2010

  jane splaine rated and commented on this recipe

  

  added chunky onion, & carrots- delicious & easy peasy

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• welshleo

  30 January 2011

  welshleo rated and commented on this recipe

  

  Cooked this today instead of Sunday roast and thought it was delicious! Pan fried the chicken first in a separate pan and placed in a roasting dish on top of the potatoes and other vegetables with the sherry and garlic, to avoid too much fat. Will definitely cook this again.

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• Bridget Partington

  07 September 2011

  Bridget Partington commented on this recipe

  Havent done this recipe for ages but have looked it up to do tonight. I add an onion too with the potatoes and fry them in the fat of the once the chicken has been taken out. I also add some chicken stock to make more liquid, or if you dont have any to hand, a spoonful of the vegetable stock powder (bouillon) with a little water - cant believe anyone says it is bland. I am a chef and this is one of our favourites as a mid week meal. Cook until the chicken falls off the bone and then pull them out and put them back on the potatoes to make it easier to eat.

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• Rich

  10 September 2011

  Rich commented on this recipe

  This was fairly disappointing. Perhaps its better if you can avoid 'salad' potatoes and cheap chicken thighs (they were all I could find at the time)- the potatoes took a long time to soften and the chicken did give out a lot of fat. Its garlicy but I didn't feel the flavours were strong enough or well balanced- it looked like Spain but didn't taste like it. Amontillado was excellent drinking however....

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• springbob

  22 December 2011

  springbob rated and commented on this recipe

  

  Trim as much fat off the chicken as you can and then excess oil isn't a problem. The addition of a little extra sherry is good advice!

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• Oliveoyl

  14 July 2012

  Oliveoyl rated and commented on this recipe

  

  I did this for a dinner party, removed as much fat as possible. It tasted nice but I don't think I will do it again, it somehow lacked the "wow" factor

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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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