Braised Garlic Chicken with Sherry & Bay Leaves

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A delicious Eagle Pub recipe. I love this!...

  • 100ml olive oil
  • 1 chicken, jointed
  • 2 heads of garlic, separated but leave the skins on
  • 3 bay leaves
  • 500ml dry sherry
  • 250ml water

1. Brown the chicken in the oil.
2. Take out the chicken & gently fry the garlic & bay.
3. Add the sherry, water & chicken
4. Simmer for 35mins, stirring regularly.
5. Season with salt & pepper.

It's really easy, always works, and even my kids like it. Before you call the social services, the alcohol evaporates...

It would work well with pork chops too. Mmmnnn.

The Eagle recommend roast spuds with it, but I like mash to soak up the amazing garlicky, bay sauce. I keep making this one, it's great comfort food. In fact, we're having it tonight.

No left-overs on this one I'm afraid.

Comments

  1. Ben TaylorThu Nov 05, 03:37:00 pm

    Liking the pictures. I think all your posts should have pictures. Especially any posts about skanky meat!

    ReplyDelete

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