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Spanish-style chicken with parsley, garlic & sherry
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4 free range chicken thighs
2 echalion shallots, halved and peeled
1 large Romano pepper, deseeded and sliced
25g pack flat leaf parsley, chopped
5-6 cloves garlic, cut into chunks
2 tbsp olive oil
150ml sherry (I like Manzanilla or fino, but use any you have to hand)
1. Preheat the oven to 200°C, gas mark 6. Place the chicken thighs in a roasting tin so they fit fairly snugly. Tuck the shallots around them, then scatter over the peppers, the chopped parsley and garlic.
2. Drizzle with olive oil, season and pour over the sherry. Bake for 40-45 minutes, basting several times (add a splash of boiling water if the sauce dries out) until the chicken is golden brown and cooked through, the juices run clear and there is no pink meat.
3. Serve the chicken with the juices spooned over with new potatoes and a green salad.
Typical values per serving:
This recipe was first published in April 2019.