Spanish Garlic Chicken with Crispy Potatoes

Instructions

1. 1

   Cut 600g boneless chicken thighs into 3 cm bite-sized pieces and pat thoroughly dry with paper towels. Peel 400g potatoes and cut into 2 cm cubes. Thinly slice 8 garlic cloves. Set a large deep skillet or heavy pan on the stove and assemble all spices nearby so nothing burns during cooking.

2. 2

   Pour 30 ml extra virgin olive oil into the skillet over medium-high heat. Add the cubed potatoes and fry for 8 to 10 minutes, turning frequently with a wooden spoon until pale golden and crisp on the outside. Transfer the potatoes to a side plate using a slotted spoon, leaving oil in the pan.

3. 3

   Add the remaining 15 ml olive oil to the skillet over medium-high heat. Season the chicken pieces evenly with 5 g salt. Place chicken into the hot oil and fry for 6 to 7 minutes, flipping occasionally until golden brown on all sides. Lower heat if the oil begins to smoke excessively.

4. 4

   Reduce heat to medium. Add the thinly sliced garlic and sauté for 1 to 2 minutes until fragrant and soft pale gold, stirring constantly so garlic does not turn bitter or burn. Sprinkle in 6 g sweet smoked paprika and stir vigorously for 30 seconds until the oil turns a rich reddish hue.

5. 5

   Pour 120 ml dry white wine into the skillet, scraping up all crisp caramelized bits from the bottom with a wooden spoon. Let it boil vigorously for 2 minutes until reduced by half. Add the potatoes back in and pour 250 ml warm chicken broth. Cover, turn heat to low, and simmer 15 minutes.

6. 6

   Uncover the skillet and turn heat to medium. Simmer for 3 to 4 minutes, stirring gently so potatoes remain intact, until the liquid reduces into a glossy, thick garlic glaze. If the sauce thickens too quickly, stir in a splash of warm water. Serve immediately hot with sauce spooned over top.