Roast Chicken with Garlic and Tomatoes
Try serving with a Spanish sparkling wine, such as Codorniu
1 3 lb.roasting chicken cut into 8 or equivalent thighs and breasts
salt and freshly ground pepper
1/2 cup lard or 3 tablespoons butter
1/4 cup olive oil
8 cloves garlic, peeled
1 cup sherry, sweet
2-3 onions cut into eights
2 fresh oregano sprigs
2 bay leaves
4-6 small ripe tomatoes
YIELD: Serves 4 to 6 persons.
COURSE: Chicken & Other Birds
- Preheat the oven to 350 degrees. Generously season the chicken pieces all over with salt and pepper. In a heavy frying pan, at medium heat, melt the lard or butter with the olive oil. Add the chicken pieces and cook, turning as needed, until golden brown on all sides, about 6 minutes. Add the garlic and cook for another minute. Then pour in the sherry. Remove from the heat.
- Distribute the onion chunks in the bottom of a large casserole. Arrange the chicken pieces on top of the onions. Shred the oregano and bay leaves over the chicken. Prick the tomatoes in 2 or 3 places with a sharp knife and place among the chicken pieces. Pour the pan juices and the garlic into the casserole.
- Roast, turning the chicken pieces at the halfway point until the chicken is well done, 45 to 60 minutes. Serve warm from the casserole.