Garlic Chicken - Pollo al Ajillo

Healthy, Easy, Juicy and Tender Garlic Chicken

• One whole chicken of 3lb. approx.
• Six plump cloves of garlic
• One bunch of fresh flat leaf parsley
• Two or three sprigs of fresh thyme
• (One teaspoon of dried will do)
• One large whole lemon
• One small glass of dry sherry
• (Or a good dry white wine will do)
• Extra Virgin olive oil.
  
• Salt and black pepper

Method

1. Cut the Chicken into ten even bone-in pieces.
2. Season with salt and freshly ground black pepper and leave for five minutes to rest.
3. Brown the chicken in two tablespoons of  olive oil, in a large non-stick frypan - medium high heat.
4. Turn heat down and cook covered with lid for 15 minutes.
5. Meanwhile - skin and bash your garlic with the blade of a large kitchen knife, then chop finely.
6. Chop a good handfull of parsley and squeeze your lemon.
7. Remove the cooked chicken pieces to an earthenware and keep warm in a low oven, retaining the juices in the pan.
8. Add the garlic to the pan juices and cook gently for about 10 minutes - being carefull not to burn.
9. Now add the sherry and thyme - turn up the heat and let the sauce reduce to about half while you stir.
10. Pour off any excess oil, add the lemon juice and about 3/4 of the chopped parsley and reduce slightly again.
11. Take the chicken from the oven - pour over the sauce - sprinkle the rest of the chopped parsley over the top - and serve.