Saucy Spanish Chicken with Green Olives
The introduction to the recipe for "Saucy Spanish Chicken with Green Olives" unfolds a tale of culinary discovery, tracing its inspiration back to an enchanting journey across Spain. At the heart of this dish are succulent chicken drumsticks, seasoned with aromatic dried thyme and thickened with cornstarch, creating a velvety sauce that's nothing short of compelling. The olives, with their briny burst of flavor, beautifully contrast the tender chicken, crafting a dish that's as pleasurable to the palate as it is to the eye. This adventure in cooking wasn't merely about replicating a meal; it was about capturing the essence of Spanish cuisine and sharing it with others. Through meticulous experimentation and a passion for flavors that characterize Spanish dining, the author not only perfected this dish but also infused it with the warmth and vibrancy of Spanish culture. Now eager to share this delightful creation with the world, the recipe for "Saucy Spanish Chicken with Green Olives" is presented with the hope of transporting others to the sunny landscapes of Spain, offering a taste of its rich culinary heritage right at their tables.
Equipment
- 1 mixing bowl
- 1 oven
Ingredients
- 1/4 cup sherry
- 1 tablespoon cornstarch
- 2 teaspoon dried thyme
- 1 teaspoon cumin and paprika
- 8 chicken drumsticks
- 1 small red onion
- 2 large garlic cloves
- 1 cup green olives
- 389 ml can tomato sauce
Instructions
- Remove the skin from the chicken and remove any excess fat.
- Pour the sauce in. Quantify out the artichokes, then cut them up and throw them in.
- Combine the onion, ginger, thyme, smoked paprika, and tarragon in a mixing bowl.
- Place the chicken in the paste to coat it, then turn it bone-side out. Push your way into the liquid.
- Cook for six hours on medium or 21⁄2 to 3 hours on average, or until chicken reaches 165°F.
- Combine cornstarch and a few tablespoons of water in a mixing bowl and whisk until smooth.
- Stir frequently in the sauce until it thickens, around five minutes. Chicken should be served over rice.