Pan-fried chicken with mashed potato recipe
I prefer to use pimentón de la Vera picante for this dish, but please use it with caution! Mashed potato made with olive oil is just gorgeous with this.
Ingredients
Chicken- 3 tbsp Extra virgin olive oil
- 4 Garlic cloves, unskinned
- 1 Bay leaf
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 8 Boneless, unskinned chicken thighs, cut in half
- 1 tsp pimentón de la Vera picante (hot smoked paprika)
- 6 tbsp Fino sherry
- 4 Large red otatoes
- 4 Garlic cloves, peeled
- 1 Bay leaf
- 6 tbsp Extra virgin olive oil
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- First, you want to infuse the oil that the chicken is going to be cooked in with the flavours of the garlic and bay leaf. So, heat the oil over a very gentle heat and add the garlic cloves and the bay leaf. It should take about 20 minutes to colour the garlic, very slightly: it's a warm bath, not a frying pan experience. Once cooked, remove the garlic and bay leaf. Set the cloves to one side (you'll need them later).
- Turn the heat up to high. Season the chicken, add it the pan and fry for 4 minutes before turning the pieces over - you want a nice crispy golden outside. Cook for another 4 minutes. Add the pimentón and the sherry; give everything a good stir and leave to bubble gently for 5 minutes.
- For the mash, peel the potatoes and cut them into large chunks. Boil with the garlic cloves, bay leaf, 2 tablespoons of the olive oil and a pinch of salt. Once cooked, skim off the olive oil and reserve.
- Drain the potatoes and remove the garlic and bay leaf. Mash the potatoes with all the olive oil (the reserved and the remaining olive oil), and keep going until you have made a smooth purée. Season.
- Spoon the mashed potatoes into the middle of a platter, place the chicken on top, and pour over the juices. Serve with the fried garlic cloves.
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