Traditionally made with rabbit, this classic dish of the Canary Islands adapts well to chicken.
Ingredients
- 2 ½ cups dry white wine
- ½ cup white or red wine vinegar
- 8 cloves garlic
- 1 bay leaf
- 1 tablespoon smoked paprika (pimentón)
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt
- ½ teaspoon cayenne
- 1 whole chicken, cut into
- 10 serving pieces
- 3 tablespoons olive oil
- Chopped parsley, for garnish
Directions
In a blender, place 1 cup of the wine, the vinegar, garlic, bay leaf, paprika, cumin, thyme, oregano, salt and cayenne. Blend until smooth.
Place chicken in a bowl and add the blender mixture. Stir to coat well, cover, and refrigerate for at least 4 hours or overnight.
When ready to cook, remove chicken from marinade, reserving liquid, and pat dry. Heat olive oil in a deep skillet or wide Dutch oven over medium-high heat. Add chicken, skin side down, in a single layer (working in batches if necessary). Cook until deep golden brown anywhere there is skin and remove to a platter.
Add the reserved marinade with the remaining 1 1/2 cups wine, scraping up any browned bits in the pot. Return chicken to pot, bring to a boil, then cover and reduce heat to low. Cook until the thickest chicken pieces are cooked through (165°F on a meat thermometer).
Remove chicken to a serving platter and bring pan juices to a boil. Cook uncovered until it thickens to a light sauce consistency, which should only take a few minutes. Add salt, if needed. Pour over chicken to coat and serve immediately; garnish with parsley.
