Spanish Chicken Recipe by Keith Vigon
Cooking Instructions 1 Pre-heat oven to hundred and 60°C 160°C 2 In a large oven proof frying pan over a medium heat, add the olive oil. Heat for approximately 1 minute. Season the chicken with salt and pepper. Place the chicken skin side down and allow to cook for approximately 4 minutes or until the chicken skin is golden brown. 3 Flip then remove the chicken and drain on paper towels to remove excess fat. Sprinkle the chicken liberally on both sides with a blackening spice mix 4 Reduce the heat to medium and add to the pan the onions, tomatoes, red pepper, chili, garlic and bay leaves. Allow to cook for 3 to 4 minutes stirring constantly 5 Add the white wine and the chicken stock 6 Place the chicken on top of the mixture in the pan and scatter regularly is an artichoke on top. Season with salt and pepper. 7 Place in the oven for 35 to 40 minutes or until the juices of the chicken run clear 8 Remove chicken and allow to rest for 10 minutes. Garnish with black olives and oregano 1 Pre-heat oven to hundred and 60°C 160°C 1 Pre-heat oven to hundred and 60°C 160°C 2 In a large oven proof frying pan over a medium heat, add the olive oil. Heat for approximately 1 minute. Season the chicken with salt and pepper. Place the chicken skin side down and allow to cook for approximately 4 minutes or until the chicken skin is golden brown. 2 In a large oven proof frying pan over a medium heat, add the olive oil. Heat for approximately 1 minute. Season the chicken with salt and pepper. Place the chicken skin side down and allow to cook for approximately 4 minutes or until the chicken skin is golden brown. 3 Flip then remove the chicken and drain on paper towels to remove excess fat. Sprinkle the chicken liberally on both sides with a blackening spice mix 3 Flip then remove the chicken and drain on paper towels to remove excess fat. Sprinkle the chicken liberally on both sides with a blackening spice mix 4 Reduce the heat to medium and add to the pan the onions, tomatoes, red pepper, chili, garlic and bay leaves. Allow to cook for 3 to 4 minutes stirring constantly 4 Reduce the heat to medium and add to the pan the onions, tomatoes, red pepper, chili, garlic and bay leaves. Allow to cook for 3 to 4 minutes stirring constantly 5 Add the white wine and the chicken stock 5 Add the white wine and the chicken stock 6 Place the chicken on top of the mixture in the pan and scatter regularly is an artichoke on top. Season with salt and pepper. 6 Place the chicken on top of the mixture in the pan and scatter regularly is an artichoke on top. Season with salt and pepper. 7 Place in the oven for 35 to 40 minutes or until the juices of the chicken run clear 7 Place in the oven for 35 to 40 minutes or until the juices of the chicken run clear 8 Remove chicken and allow to rest for 10 minutes. Garnish with black olives and oregano 8 Remove chicken and allow to rest for 10 minutes. Garnish with black olives and oregano More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Mini Mango Cheesecake Super Easy Provençal Inspired Roast Chicken Tricia's Salmon Patties Sweet Onion and Cheddar Pie Cajun Philly Steak - umm in a bowl Mini Mango Cheesecake Super Easy Provençal Inspired Roast Chicken Tricia's Salmon Patties Sweet Onion and Cheddar Pie Cajun Philly Steak - umm in a bowl Fish Porridge Chicken Venetian (Pollo alla Veneziana Puri Aloo Omelèt with Japanese technique Bacon Rollups Lachha Paratha Jeera onion rice Sattu Paratha Kothimbir parantha Palak Cheese Paratha Fish Porridge Chicken Venetian (Pollo alla Veneziana Puri Aloo Omelèt with Japanese technique Bacon Rollups Lachha Paratha Jeera onion rice Sattu Paratha Kothimbir parantha Palak Cheese Paratha