Chicken with garlic and lemon

4 servings

Ingredients

Quantity Ingredient
1½ kilograms chicken, cut into bite-size portion; s
100 millilitres olive oil 15 cloves of garlic, peeled and whole
6 strands of saffron (optional)
50 grams plain flour
100 millilitres dry sherry
the marinade:
juice of 1-2 lemons
mixed fresh or dried herbs
ground pepper

Directions

7-10 cloves of garlic, crushed Place the chicken pieces in a shallow dish. Mix all the marinade ingredients and cover the chicken. Leave, covered overnight in the fridge.

Lift the chicken pieces from the dish, keeping the marinade, and toss in the flour. In a large pot, heat the oil and fry the chicken for 6-8 minutes, until golden. Add the whole garlic cloves and fry gently until lightly golden, add the sherry and raise the heat until the marinade begins to boil. Reduce the heat, cover and simmer until the chicken is tender (35-45 minutes) and the sauce has thickened. Place the chicken and garlic on serving dishes and drizzle over the flavoured oil.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

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