THE GARLIC-SILK POULTRY CLUSTERS

(Our Play on Spanish Garlic Chicken / Pollo al Ajillo)

THE GARLIC-SILK POULTRY CLUSTERS

Ingredients: 400g Chicken breast (thinly sliced), 30g Plain flour, 1 tsp Salt, 8 cloves Garlic (minced), 50g Butter, 150ml Dry Sherry or White wine, 1 tbsp Lemon juice, Fresh Parsley, Lemon slices...

Ingredients

  • 400g Chicken breast (thinly sliced)
  • 30g Plain flour
  • 1 tsp Salt
  • 8 cloves Garlic (minced)
  • 50g Butter
  • 150ml Dry Sherry or White wine
  • 1 tbsp Lemon juice
  • Fresh Parsley
  • Lemon slices

Cooking Method

  1. The Coat Dredge chicken slices in flour; fry in 2 tbsp oil until golden and crispy; remove.
  2. The Architect Melt butter in the same pan and sauté garlic until it is a pale biscuit gold.
  3. The Bloom Add a 30ml splash of sherry to the garlic; the sudden steam will release the allicin oils and prevent burning.
  4. The Silk Merge Pour in the remaining sherry and lemon juice; boil for 3 minutes until it reduces to a thick velvet.
  5. The Marriage Return the chicken to the pan; toss for 1 minute until every piece is lacquered in the garlic silk.
  6. The Final Flourish Finish with a massive hit of raw fresh parsley and lemon slices.

Cuisine: Spanish

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