Thursday, December 04, 2008

Portuguese style chicken in garlic sauce

My second favorite Portuguese dish is chicken in garlic sauce. I've tried it recently in different attempts using white wine, sherry and brandy. The white wine version seemed too conventional, the sherry just didn't catch me in the mood I guess, but the brandy was just right. This dish requires a lot of garlic. I served this with a packaged saffron rice, and to see what would happen, I tried a mix of white wine and chicken stock in lieu of water to cook the rice. The result was damn good. It turned out like a creamy risotto, so that ode to spontaneity worked out well.

2 lbs chicken thighs
splash of olive oil around pan
8-12 garlic cloves
1/3 cup brandy
1/2 cup chicken stock
4 saffron threads
chopped parsley

1. Heat the oil in a large frying pan over medium heat and cook the garlic. Remove garlic from the pan.

2. Cut up the chicken pieces, add salt and pepper, and saute them in the oil. Chopping them up makes them cook faster and throughout.

3. When chicken is brown and cooked through, return garlic to pan, pour in chicken stock.

4. Pour in the brandy. Do not pour brandy into a hot pan or it will flair dramatically.

5. Add saffron threads.

6. Simmer over medium high heat until sauce thickens a bit.

7. Garnish with chopped parsley.

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