Eosinophilic Esophagitis Friendly Spanish Garlic Chicken
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Learn more →Ingredients
4 servings
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup olive oil
- 12 garlic cloves, peeled (8 left whole, 4 thinly sliced)
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 2 tbsp apple cider vinegar
- 3 fresh thyme sprigs
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat the olive oil in a large oven-safe 12-inch skillet or braiser over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until golden. Transfer the chicken to a plate and set aside.
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