The core ingredients of this rustic, generous, inexpensive and genuinely Spanish chicken recipe are very close to traditional versions, while onion, paprika and Nordic-available herbs make it particularly easy to reproduce at home.
Ingredients:
- 1 kg chicken thighs or drumsticks, preferably bone-in
- 1 whole head of garlic
- 4–5 tbsp extra-virgin olive oil
- 1 onion, sliced
- 1 tsp sweet or smoked paprika
- 1 bay leaf
- A few sprigs of thyme or rosemary
- 150–200 ml dry white wine
- 100 ml chicken stock
- Salt & black pepper
- A little fresh parsley
- Optional: one small dried chili
Method:
- Season the chicken generously with salt, pepper and paprika.
- Brown it really well in olive oil. Don’t rush this — the browned chicken is where much of the flavour comes from.
- Add the whole garlic cloves and onion and cook until softened.
- Add bay leaf and thyme/rosemary.
- Pour in the white wine and scrape the bottom of the pan.
- Add a little chicken stock and simmer gently for about 20–25 minutes.
- Finish with chopped parsley and a drizzle of good olive oil.
Serve with crispy roasted potatoes and a simple green salad, or simply with good crusty bread to mop up the sauce.