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Chicken may seem fairly ordinary, but until recently it was an expensive item in Spain. Not so long ago, this dish was a combination of poor man's ingredient (garlic) and a rich man's ingredient (chicken). It's now a classic tapa. The sauce you're left with -- an emulsified mixture of the olive oil, the natural juices of the chicken, and the sherry -- is perfect for dipping bread.
Serves 4
Ingredients:
- 10 garlic cloves
- 1/4 cup extra-virgin olive oil
- 12 chicken wings cut in a half at the joint
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup Spanish Manzanilla sherry
- 1/4 cup chicken stock
- salt to taste
- black pepper to taste
Split open the garlic cloves by placing them on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife. Heat the olive oil in a large sauté pan over a medium flame, add the garlic, and sauté until it is lightly browned, 3 to 4 minutes.
Add the chicken wings, and sauté until browned on all sides, 5 minutes. Add the thyme, bay leaf, and sherry. Stir the mixture well so the oil and sherry emulsify, and simmer for 1 minute. Add the chicken stock and cook for 1 more minute. Add salt and pepper to taste, and serve.
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