Prep Time: 10 minutes
Cook Time: 35 minutes
Marinate: 2 hours
Total Time: 2 hours, 45 minutes
Yield: 6 Servings
- 2 1/2 lbs whole chicken
- 1 lemon
- 6 garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sprig of flat leaf parsley
- 1 1/2 cups (375 ml) extra virgin olive oil
- 1 bay leaf
- 1/2 cup (125 ml) white wine
- 1 1/2 lb (about 4 medium) potatoes
- 1 cup chicken broth (optional)
- 1 small hot pepper (optional)
- 1 tsp Spanish sweet paprika
- 3 Tsp red wine vinegar
- pinch of sugar
Cut chicken into 10-12 pieces. Rinse and pat dry. Place chicken in a large glass dish. Squeeze lemon juice over the chicken. Peel 2 garlic cloves and chop finely. Sprinkle garlic, 1/2 tsp salt and 1/4 tsp pepper and rub into chicken. Allow to marinate for 1-2 hours.
Pour half the oil into a large heavy bottom frying pan and heat on medium. Remove the chicken from the marinade and drain well. Brown the chicken in the oil on both sides. Then, remove it from frying pan and place in a large casserole dish or deep frying pan. Add the white wine and bay leaf. Cover and simmer on low until the wine is reduced.
While chicken simmers, peel and cut potatoes into thin round slices or small cubes. Heat new oil in a small frying pan on medium high and fry potatoes. Remove potatoes and add to chicken. If more sauce is desired, add the cup of broth now. Reduce heat to low and continue to simmer covered.
Finely chop parsley and sprinkle over chicken.
Peel the other 4 cloves of garlic and thinly slice. In the same pan used to fry the thicken, lightly sauté the garlic, and add the hot pepper (optional). Add Spanish paprika, vinegar, sugar and salt. Stir, scraping the bottom of the pan. Pour over chicken. Adjust salt and serve.