Heat the oil in a large dutch oven or saute pan over medium-high heat.
Generously season the chicken pieces all over with salt & pepper.
When the oil is hot add a few pieces of chicken to the pot skin-side down and cook the chicken without moving for about 4 minutes or until the skin is browned then flip the chicken over and cook another 3 to 4 minutes.
Transfer the browned chicken to a plate then brown the remaining chicken pieces the same way. Transfer all the browned chicken to a plate and set aside.
Discard all but about 1 TBSP of oil from the pot.
Add the sliced garlic to the pot and cook while stirring for just a few seconds or until garlic becomes fragrant.
Pour the sherry into the pot then use a wooden spoon or spatula to scrape the bottom to release any stuck on bits.
Continue to cook for a few minutes until most of the sherry has evaporated.
Add the water, bay leaves, and rosemary to the pot then nestle the chicken pieces, skin-side up, into the pan and bring to a boil.
When the water begins to boil cover the pot with a lid. Reduce the heat to medium-low and simmer for about 25 minutes.
Take the lid off the pan and continue to simmer the chicken about 10 more minutes or until the chicken is cooked through.
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