Pollo al Ajillo (Spanish Garlic Chicken)

Pollo al Ajillo
Healthy, Easy, Juicy and Tender Garlic Chicken. You can relax and enjoy this classic Spanish garlic chicken recipe, it's easy to make. The combination of tender garlic cloves, the sharpness of the lemon and the clean taste of the chopped parsley makes a really refreshing and aromatic dish, and one that is justifiably famous.

Serves 4 people

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

Cut the Chicken into ten even bone-in pieces.
Season with salt and freshly ground black pepper and leave for five minutes to rest.
Brown the chicken in two tablespoons of olive oil, in a large non-stick frypan - medium high heat once it has browned on all sides, remove from the heat.
Skin and bash your garlic with the blade of a large kitchen knife, then chop finely.
Chop a good handful of parsley and squeeze your lemon.
Remove the cooked chicken pieces to an earthenware and keep warm in a low oven, retaining the juices in the pan. Add the garlic to the pan juices and cook gently for about 10 minutes - being careful not to burn it.
Now add the sherry and thyme - turn up the heat and let the sauce reduce to about 3/4 while you stir.
Add the lemon juice and about 3/4 of the chopped parsley and reduce slightly again.
Take the chicken from the oven - pour over the sauce - sprinkle the rest of the chopped parsley over the top - and cook for about 20 minutes. Eat it whilst warm with mash, rice or crusty bread and some greens.