Chicken with onion

Ingredients for 4 servings:

• 1 chicken, cut into small pieces
• 1 ½ bulb(s) garlic
• 1 jar Sherry, dry
• some white wine vinegar
• some thyme stalks
• rosemary
• 2 bay leaves
• 1 tsp paprika powder, mild, if available Allspiceón de la Vera
• 100 ml olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Chicken with garlic

Season the chicken pieces with salt and pepper. If desired, remove the skin. Finely chop all but three cloves of garlic and place them in a small bowl with a little olive oil. Set aside. Pour the remaining oil into a pan and add the three whole, peeled garlic cloves and the bay leaves. When the garlic has browned, add the meat and fry over low heat for about 10 minutes. Now add the garlic-oil mixture, the herbs, the paprika, the wine, and a small splash of vinegar. Simmer everything over low heat until the meat is cooked. The cooking time may vary depending on the quality of the meat and the size of the pieces. On average, it takes about 30 minutes. Serve with rice, fried potatoes, or baguette as a side dish. In Spain, this dish is also served as a tapa or appetizer. In Spain, the chicken is cut into pieces with the bones; if you don’t like that, you can use just the meat. However, I find the flavor is more intense with the bones.