Spanish-style chicken

Yield: 1 servings

Measure Ingredient
⅓ cup Olive oil
One 3 - 3 1/2 pound chicken; cut into 8 pieces
1 cup White wine
1 cup Chopped fresh parsley
1 tablespoon Minced fresh garlic
1 Bay leaf
1 teaspoon Salt
1 teaspoon Black pepper

Heat the oil in a soup pot over medium-high heat. Add the chicken and saute for about 15 minutes, or until golden on all sides, turning occasionally.

Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes, or until the chicken is tender and no pink remains. Remove the bay leaf and serve.

NOTE: Serve over rice for a traditional Spanish favorite. And use your gang's favorite parts or whatever's on sale - just adjust your cooking time accordingly.

Converted by MC_Buster.

NOTES : 4 to 6 servings

Converted by MM_Buster v2.0l.

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