Preparation / Directions:
1. Trim any excess fat from the chicken and cut the thighs into thirds.
2. Combine paprika with some salt and pepper in a bowl. Toss the chicken in the spices. Heat half the oil in a large frying pan over high heat and cook the garlic for 1-2 minutes, or until brown. Remove from the pan and set aside. Add half the chicken and cook for 5 minutes, or until brown, remove from pan and repeat with remaining chicken, adding oil if needed.
3. Return all the chicken to the pan, add the brandy, boil for 30 seconds then add the stock and bay leaf. Reduce the heat, cover and simmer over low heat for 10 minutes.
4. Meanwhile, place the garlic pulp in a mortar and pestle or a small bowl. Add the parsley and pound or mix with a fork to form a paste. Stir into the chicken, cover and cook for 10 minutes, or until tender. Serve hot.
note: This goes really well with rice {I'm biased because of my descent} but crusty bread would accompany well to
|
