I am counting down the days to our holidays. I have a ton of things to do before then; one of the most important things is to use up all the ingredients I have in my kitchen: a ton of garlic, lots of frozen chicken, plain yogurt, half bottle of white wine, etc. Sometimes, the most random ingredients pair so flawlessly together, and this is exactly how this amazing and absolutely scrumptious garlic chicken was concocted. For the chicken, I used skin-on chicken thighs, but you can debone the thighs if you like. This will ensure that you get the best of the chicken thighs: moist, tender, crispy on the bottom but not dry, with skin and without bones. That’s the way go to with chicken thighs, trust me on that – deboned and skin-on! This garlic chicken is delightful with some pasta, and they are done in about 20 minutes. Bon appetit!
One 3 lb chicken
Extra virgin olive oil for cooking
1 head of garlic, divided into cloves, unpeeled, lightly crushed
2 cloves of garlic, minced
1 tsp sherry vinegar
1 tbsp white wine
Several strands of saffron, crumbled (optional)
Cut the chicken wings in two parts, discarding tips. Hack off the bony end of the legs. Divide the remainder of the chicken into quarters, then hack or cut with kitchen shears into 2″ pieces. Sprinkle well with sea salt on both sides and let sit for 10 minutes.
Heat the olive oil (it should be 1/4 to 1/2″ deep) in a large skillet or cazuela until it is very hot. Add the chicken and the garlic cloves and cook over a high flame, turning the pieces frequently for about 12 -13 minutes, until the chicken is well browned and cooked through. Drain the chicken in a meshed strainer and discard the oil.
In the skillet in which the chicken has cooked, combine the minced garlic, vinegar, wine, chicken broth, saffron, and a pinch of salt. Bring to a boil, add the chicken pieces, and toss until the liquid is absorbed. Serve garlic chicken with Calasparra rice and bread to absorb the juices.