Brought to us by Jason
10 garlic cloves
¼ cup Spanish Extra Virgin Olive Oil
12 chicken wings, cut in half at the joint
3 sprigs fresh thyme
1 bay leaf
¼ cup Spanish Manzanilla sherry
¼ cup chicken stock
Salt to taste
Black pepper to taste
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Split open the garlic cloves by placing them on a cutting board and pressing down hard with the base of your hand or with the flat side of a knife.
Heat the olive oil in a large sauté pan over a medium flame, add the garlic, and sauté until it is lightly browned, about 3-4 minutes.
Add the chicken wings and sauté until browned on all sides, 5 minutes.
Add the thyme, bay leaf, and sherry. Stir the mixture well so the oil and sherry emulsify, and simmer for 1 minute.
Add the chicken stock and cook for 1 more minute. Add salt and pepper to taste and serve.
Source: “Tapas: A Taste of Spain in America” by José André’s with Richard Wolffe
