Spanish Chicken with Garlic & Parsley Puree

Spanish Chicken with Garlic & Parsley Puree - my version

Ingredients:
1 Very large or 2 small chicken breasts
Pinch of sea salt
2 large handfuls flat leaf parsley
8 cloves garlic
Good glug of olive oil
2 tbsp smoked or Spanish Paprika
1 Bay Leaf
1 cup chicken stock
1/2 cup dery Sherry or Brandy
1 tsbp parsley to garnish

Method:
Place the chicken into a bowl and sprinkle with paprika. Heat the oil in a large frying pan and heat the paprika coated chicken until browned but not burning.

Place the garlic cloves chopped, salt and parsley into a pestle and mortar and bash until it becomes a bit of a paste.

To the chicken pan add the brandy and cook until reduced slightly. Add the chicken stock to the pan along with the bay leaf and cook the chicken covered for 20 minutes, stirring occasionally to ensure its not sticking.

Add the garlic and parsley puree at this stage to the dish and cook for a futher 10-15 minutes. Just prior to serving, remove the lid and bring to the boil to reduce the sauce. There should only be a small amount of sauce to coat the chicken. Remove the bay leaf and sprinkle the remaining parsley on top.

Served great with some of my other Spanish recipes in this Blog or simply with some crusty bread for mopping up the sauces.