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CHICKEN
RECIPE OF THE DAY (December 14th 2006):
Tapas Garlic Chicken
by Emeril
Ingredients: 2 lb skinless boned chicken thighs,
1 tbsp. paprika, 2 tbsp. olive oil, 8 cloves garlic
unpeeled, 1/4 cup brandy, 1/2 cup chicken stock, 1 bay
leaf, 2 tbsp. chopped fresh flat-leaf parsley
Method: 1. Trim any excess fat from the chicken
and cut the thighs into thirds. 2. Combine the paprika
with some salt and pepper in a bowl. 3. Toss the chicken
in the spices. 4. Heat half the oil in a large skillet
over high heat and cook the garlic for 1-2 minutes,
or until brown. 5. Remove from the pan and set aside.
6. Add half the chicken and cook for 5 minutes, or until
brown, remove from the pan and repeat with the remaining
chicken, adding the remaining oil if needed. 7. Return
all the chicken to the pan, add the brandy, boil for
30 seconds, then add the stock and bay leaf. 8. Reduce
the heat, cover and simmer over low heat for 10 minutes.
9. Meanwhile, place the garlic pulp in a mortar and
pestle or small bowl. 10. Add the parsley and pound
or mix with a fork to make a paste. 11. Stir into the
chicken, cover and cook for 10 minutes, or until tender.
serve hot.
BON APÉTIT......
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