| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 12 large chicken thighs (about 4 pounds; see Note)
- Fine sea or kosher salt
- Freshly ground black pepper
- 1/4 cup canola oil
- 10 cloves garlic, sliced
- 2 teaspoons chopped fresh thyme leaves
- 1/2 cup dry sherry
- 1/2 cup chicken broth, homemade or canned
Instructions
- Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
- Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
- Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
- Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you’d like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1768 |
| Total Fat | 134 g |
| Saturated Fat | 34 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 121 g |
| Cholesterol | 710 mg |
| Sodium | 1838 mg |
Reviews
This is a favorite in my house and it comes out perfect everytime. The only thing I add is some Goya seasoning packs
Deliciosa!!!!
My boy friend loved this, and he is PR.
Easy for a weeknight meal! My husband loved this which is rare because he doesn’t really care for chicken much!
Dear Daisy
Thanks for the recipe. However
Canola Oil on a Spanish dish? No way! Extra virgin olive oil is the only way to go.
Canola oil is an artificial vegetable oil linked to hearth disease. Probably the most ubhealthy oil in the market.
I call this yumminess chicken! My husband is the chef in this house. He is Puerto Rican. He makes this with the Yellow Rice with Corn. It’s a hit with my sister’s family too! Her son even asked my husband to make it for his birthday dinner instead of my sister!
Super yummy!!! We added more garlic (husbands Cuban, and you can use any chicken you want. It all comes out juicy!
I cooked this meal and received positive feedback from a very picky family. My only suggestion is if you’re using white meat chicken cut up, cut the final cooking time (in sauce) in half. It is very tender and delicious. I loved eating the garlic cloves. I will definitely make this again.
This recipie is just average. It’s good for a weeknight meal; had most of the ingridients in the pantry.
My family enjoys this. I make it about every other month. It’s quick, easy and tasty! I make extra sauce (sherry/broth) because we love to soak our rice with it.
Thanks, Daisy!
Thanks, Daisy!