Spanish-Style Chicken
- SERVES
- 4
- COOK TIME
- 50 Min
Spanish-Style Chicken is a quick Mr. Food favorite, 'cause we can easily change it up by adding 1/2 teaspoon dried rosemary one time, basil the next, then thyme, tarragon, or oregano, and on and on.
What You'll Need
- 1/3 cup olive or vegetable oil
- 3 to 4 pounds chicken parts (see Notes)
- 1 cup dry white wine
- 1 cup minced fresh parsley
- 1 to 2 tablespoons minced fresh garlic
- 1 bay leaf
- Salt to taste
- Black pepper to taste
What to Do
- In a large skillet, heat oil over medium-high heat. Saute the chicken for about 5 minutes, turning and cooking until golden on all sides. Add remaining ingredients and bring to a boil.
- Reduce heat and simmer, uncovered, for 35 to 40 minutes, until chicken is tender. Remove bay leaf before serving.
Notes
You may buy a whole chicken and cut it into pieces, or buy only your favorite parts. We prefer thighs, but tend to make it with breasts when cooking for company. Breasts alone do not take as long to cook, so adjust the time accordingly.
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