Spanish garlic chicken

Ingredients for 4 servings:

• 1 chicken (roast chicken) or 4 large drumsticks
• 5 garlic cloves, chopped
• 2 tbsp parsley, chopped
• 1 small chili pepper(s), dried, chopped
• 1 tbsp flour
• 150 ml broth
• 150 ml white wine or beer
• Salt
• e.g. olive oil
• 1 bay leaf, if desired

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Chicken with lettuce

Cut the chicken into any desired size (but into pieces as similar as possible) or cut the thighs in half. Leave the skin on or remove it, if desired, and lightly salt the pieces on all sides. Chicken breast alone isn’t ideal for this recipe (it has little flavor). Heat olive oil (amount as desired, but it must cover the bottom of the pot) in a pot and sear the chicken pieces. If space is limited, sear one at a time, and don’t forget to cover it, as it will splatter quite a bit. When the chicken is nice and crispy, remove it and set it aside. Reduce the heat slightly and add a little more olive oil. Then briefly sauté the garlic, parsley, and chili pepper until the garlic is lightly browned. Add the flour, stir with a whisk, and make a slightly dark roux. Deglaze with stock and wine (or beer) and bring to a boil briefly. If you like, add a bay leaf (I don’t particularly like it). If you want a larger sauce, simply double the amount of flour, broth, and wine. Now return the meat to the pot and simmer, covered, over low heat for about 25 minutes. Turn the chicken pieces frequently. Once the sauce has reduced nicely, season to taste and add more salt if necessary. Finally, increase the heat for a short time. In Spain, we like to serve it with homemade chips and dip bread in the sauce.