Recipe from nl.culinair from Tonny Leeflang

Poultry dishes from Spain for 4 persons, suitable for for christmas and other holidays.


  • 1 chicken, 3 pnds
  • 8 cloves garlic, minced
  • 1 cup spanish brandy
  • 1 cup chicken stock
  • 1 cup dry white wine
  • Janes Krazy Mix-up salt
  • pepper
  • 3 tbsp chopped parsley
  • 1 cup olive oil


Divide chicken in pieces and rub them with the salt and pepper, leave for about 1 hour on room temparature.

Heat oil in pan and brown chicken on all sides, add most of the garlic (keep 2 tbsp) and saute for a minute. Flambe with brandy and then add half the stock and put lid on pan (half way). Leave to simmer for 45 mins and stir around regularly. If needed add more stock. It should be frying on low heat, not simmering.

If done take chicken out of pan and keep warm, add wine to pan and let it reduce a little on high heat with the rest of the garlic. Bring to taste with salt and pepper and parsley.

Serve with a salad and lots of bread to dip in the sauce.

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