Spanish · Lunch
Garlic Sherry Chicken Skillet
Sevillian Garlic Chicken
Andalusian skillet chicken simmered with smashed garlic, dry sherry, bay, and lemon, finished with parsley and pan juices spooned over crusty bread for mopping.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
22gCarbs
1gSugar
3gFiber
680mgSodium
105mgChol
Goes well with
Albarino from Rias BaixasAlbarino from Rias Baixas — A refreshing...
local
Chilled fino sherryChilled fino sherry — A refreshing pairi...
international
Instructions
1
Prep
Pat chicken thighs dry. Smash 16 garlic cloves with skins on. Juice half the lemon, cut other half into 4 wedges. Chop parsley. Toast bread slices until golden.
2
Sear
Season thighs with 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp pimenton. Heat olive oil in a large heavy skillet over medium until shimmering. Lay thighs skin-side down, sear undisturbed 9–10 minutes until deep golden brown.
3
Bloom
Flip thighs, add smashed garlic and bay leaves. Cook over medium-low 4–5 minutes until garlic is golden and fragrant but edges are not browned.
4
Simmer
Pour in sherry, scrape fond, bubble over medium 90 seconds until reduced by half. Cover loosely, simmer 10–12 minutes until chicken registers 75°C at the bone.
5
Finish and plate
Lift each thigh onto a toasted bread slice. Squeeze lemon juice into skillet, swirl pan sauce 30 seconds. Spoon sauce and garlic over chicken, scatter parsley, serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) bone-in skin-on chicken thigh
- 16 garlic cloves
- 120ml (1/2 cup) dry fino sherry
- 4 dried bay leaves
- 60ml (1/4 cup) extra-virgin olive oil
- 1 lemon
- 10g (small handful) flat-leaf parsley
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 0.5 tsp sweet pimenton
- 2 thick slices country bread