For our fabulous dinner party, which was Spanish-themed, we wanted to do a main dish that wasn’t too fancy but was still delicious. Enter this chicken with a really long name: Chicken with Spanish paprika and sherry with roasted garlic and parsley. The thing I love about this chicken is that you really can’t mess it up. There’s no strictly measured recipe, and you just kind of feel it out. The measurements I give below can be totally done to taste. That’s what’s so great about knowing your palette — you adjust where you see fit. This chicken combines a few ingredients that are classically Spanish — paprika and fino sherry.

I always cook my chicken a few different ways — partially because it makes it more tender, and partially because my husband has major OCD and is terrified of non fully-cooked meat. So please, feel free to un-complicate this recipe, by just cooking it on the stove top. I actually cooked the chicken on the stove top first. Then I cooked it in my tagine, and then in the oven. It was so juicy and tender. It took hours to cook but was totally worth it. If you’re really feeling crazy, you can brine the chicken before you do all of this. It makes the chicken even more tender, and adds a little more flavor to the chicken.

You will need:

  • 1 pound skinless chicken thighs
  • Spanish paprika
  • Salt and pepper to sprinkle
  • 1 bottle of Spanish fino sherry (Fino is the light, dry, not sweet sherry)
  • 1 12 oz can of chicken broth
  • Bunch parsley, chopped
  • 10 cloves of garlic, to taste
  1. Sprinkle salt and pepper on the chicken. Follow with dusting of paprika.
  2. Heat olive oil in a skillet.
  3. Working in batches, cook chicken until browned, turning to brown both sides.
  4. Meaty side down, simmer chicken with 1/3 cup of sherry and 1/3 cup of chicken broth until liquid is evaporated. Repeat until all batches are cooked through.
  5. Return all chicken back to pan to keep warm.
  6. While chicken is cooking, heat oil in another small pan.
  7. Take several garlic cloves (depends on how much garlic you like — I love a lot), unpeeled and place in the hot pan until they turn brown on the outside. Flip to cook on other side. This is a really cool trick to make the garlic soft — kind of quick roasting.
  8. In a bowl, mash the garlic with parsley to make a paste.
  9. Spoon over chicken and serve.