Every New Year, Kaye and I and our families get together in Spain and stuff our faces, drink too much, and take long walks on the beach. Every time we eat this dish, we are transported back.
- Yield: 4 Servings
- 3 tbsp olive oil
- 2 onions, sliced (red are nice here)
- 10 garlic cloves (you don’t have to peel them if you can’t be bothered)
- 2 peppers, different colours, deseeded and sliced
- 2 tbsp smoked sweet paprika
- 300 ml (10 fl oz) dry sherry
- 8 skinless and boneless chicken thighs
- 10 mushrooms, sliced
- salt and freshly ground black pepper
- 2 bay leaves
How to Make It
- Heat the oil in a large lidded pan and throw in the onions, garlic, and peppers. Cook over a medium heat for 4–5 minutes until softened.
- Now stir in the paprika, pour in the sherry, then bring to the boil for 30 seconds. Drop in the chicken and mushrooms.
- Season well and add the bay leaves, then pour in 100 ml (3½ fl oz) water.
- Bring up to the bubble, then reduce the heat to very low. Cover and cook for 20–25 minutes, or until the chicken is cooked. Remove the bay leaves. Squash the garlic cloves into the pan to release all the flavour, removing their skins if you left them unpeeled. You will have a thin sauce and that’s the way it’s meant to be.