Spanish Garlic Chicken

Spanish Garlic Chicken cooked in sherry and onion sauce

Ingredients:
2 Chicken Breast, cut into 12 pieces
Pinch of Fine sea salt
(2 large handfuls flat leaf parsley, 4 cloves garlic, 100ml extra virgin olive oil – blend in a blender!)
3/4 cup olive oil
2 brown onions, finely diced
2 tbsp chopped thyme
4 bay leaves
3 garlic cloves, finely chopped
500ml sherry
1 litre hot chicken stock

Put chicken into a bowl and sprinkle with the fine salt. Pour over the garlic and parsley puree and rub into the chicken until well covered. Cover and refrigerate for 2-3 hours. Heat 1/4 cup of the oil in and fry the chicken, cover with foil and set aside. Saute onion, thyme, bay leaves and garlic over low-medium heat for about 20 mins until the onion starts to brown. Increase heat, add the chicken back to the pan until sizzling, add sherry and scrape the bottom of the pan, allow to bubble for one min then add the chicken stock and bring to the boil. Reduce, cover and summer for 1 hour. Season to taste and eat..