- Main
- Chicken
- Spanish
- One pot
- Stovetop
Ingredients
- 8
bone-in, skin-on chicken thighs (about 3 lb), patted dry
- 1 1/2 tsp
salt
- 1/2 tsp
black pepper, freshly ground
- 1/3 cup
extra-virgin olive oil
- 1 head
garlic, cloves separated, peeled and smashed
- 1
bay leaf
- 1/2 tsp
sweet smoked paprika (pimentón)
- 1 pinch
crushed red pepper flakes (optional)
- 3/4 cup
dry sherry (fino or manzanilla)
- 1/2 cup
chicken broth
- 1/3 cup
flat-leaf parsley, chopped
- 1
crusty bread loaf, sliced, for serving
- Dairy-free
Not checked: bone-in, skin-on chicken thighs (about 3 lb), crusty bread loaf.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the chicken thighs very dry with paper towels, then season them all over with the salt and pepper.
5 min
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- Step 2
Heat the olive oil in a large heavy skillet over medium-high heat until it shimmers. Lay the thighs in skin side down, without crowding, and cook undisturbed until the skin is deep golden and crisp, 8 to 10 minutes. Turn and brown the other side for 4 minutes, then move the chicken to a plate.
14 min
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- 1/3 cup extra-virgin olive oil
- Step 3
Lower the heat to medium. Add the smashed garlic cloves and bay leaf to the oil and cook, stirring often, until the garlic is golden and sweet-smelling, 3 to 4 minutes. Don't let it darken past golden or it will turn bitter. Stir in the smoked paprika and red pepper flakes and cook 20 seconds.
4 min
- 1 head garlic
- 1 bay leaf
- 1/2 tsp sweet smoked paprika (pimentón)
- 1 pinch crushed red pepper flakes
- Step 4
Pour in the sherry and scrape the browned bits off the bottom of the pan with a wooden spoon. Let it bubble hard for 2 minutes to cook off the raw alcohol, then add the chicken broth.
3 min
- 3/4 cup dry sherry (fino or manzanilla)
- 1/2 cup chicken broth
- Step 5
Return the chicken and any juices to the pan, skin side up. Lower the heat so the sauce simmers gently, cover partly, and cook until the chicken is done, 15 to 18 minutes. It's ready when a knife slips easily into the thickest part and the juices run clear (165°F).
17 min, hands-off
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- Step 6
Move the chicken to a serving platter. Fish out the bay leaf, then raise the heat and boil the sauce hard for 2 to 3 minutes, swirling the pan, until it looks glossy and slightly thickened. Taste and add salt if it needs it.
3 min
- Step 7
Spoon the garlic and sauce over the chicken, scatter the parsley on top, and serve right away with crusty bread for mopping the pan.
- 1/3 cup flat-leaf parsley
- 1 crusty bread loaf
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026