A Spanish chicken recipe found on telegraph.co.uk
This rich Spanish chicken dish will become a firm favourite in your household from day one.
100 ml/3 ½ fl. oz. olive oil
1.7 kg/3 ¾ lb. chicken, skinned and cut into 8 pieces
1 garlic, cloves separated but skin intact
4 bay leaves
1 red bell pepper, deseeded and cut into 1 ½ cm / 3/5 inch strips
250 ml/8½ fl. oz. dry dark sherry such as amontillado
 Heat the oil in a wide, deep pan over a medium heat. Lightly season each piece of chicken and brown on all sides in the hot oil until deep golden in colour; this should take about 15 minutes.
 Scoop out the chicken and put to one side for a moment. Add the whole garlic cloves and fry gently for 5 minutes until golden brown (the skin will split) and just tender.
 Add the bay leaves and pepper strips, wait a minute or so, then pour over the sherry, scraping up any golden bits stuck to the bottom of the pan. Return the chicken to the pan and cover with a lid. Turn the heat down to low and simmer for 10 minutes, stirring occasionally. Remove the lid and cook for another 10 minutes so the sherry reduces a little. Test that the chicken is done by inserting a skewer into the thickest part and checking that the juices run clear. Serve with buttery mash.