Spanish Garlic Chicken cooked in Sherry & Onion Sauce

Spanish Garlic Chicken cooked in sherry and onion sauce

Ingredients:
1 Very large or 2 small chicken breasts PLUS 2 thigh fillets
Fine sea salt
2 large handfuls flat leaf parsley blended with 4 cloves garlic and 100ml extra virgin olive oil – blend in a blender!)
1tsp paprika
¾ cup olive oil
2 brown onions, finely diced2 tbsp chopped thyme
4 bay leaves
3 garlic cloves, finely chopped
500ml dry sherry
1 liter hot chicken stock

Method:
Place the chicken into a bowl and sprinkle with the fine salt and the paprika. Pour over the parsley and garlic mix and rub into the chicken until well covered. Cover and refrigerate for 2-3 hours. Heat ¼ 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 J