EFK Tested
EFK Spanish Garlic Chicken
Spanish-style garlic chicken with deeply browned thighs, plenty of sliced garlic, white wine, lemon, and parsley. The sauce is reduced just enough to cling to the chicken without becoming heavy.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- 1. Pat chicken dry, season with salt and pepper, and dust very lightly with flour; shake off excess.
- 2. Heat olive oil in a large de Buyer skillet over medium-high. Brown chicken in batches so the pan is not crowded, about 3 minutes per side. Transfer to a clean plate.
- 3. Reduce heat to medium. Add garlic and cook, stirring, just until pale gold; do not let it burn. Add bay leaf and thyme.
- 4. Pour in wine and scrape up browned bits. Simmer 2 minutes, then add stock and paprika. Return chicken and accumulated juices. Simmer 10 to 15 minutes until the sauce reduces and chicken reaches 165°F.
- 5. Remove bay leaf, stir in lemon juice and parsley, taste for salt, and serve with the pan sauce.
Equipment
de Buyer 12.5-inch carbon-steel skillet; BlueStar range; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; tongs; instant-read thermometer
Food safety & storage
Cook chicken to 165°F. Keep raw poultry and its flour/utensils away from ready-to-eat foods. Refrigerate leftovers within 2 hours and use within 3 to 4 days.
View this recipe on the original EFK website ↗