POLLO AL HORNO (roasted chicken with Sherry, from Cadiz, Spain, for four)


2 tablespoons olive oil

a 3 to 3-1/2 pound chicken, quartered or cut into 8 pieces


freshly ground pepper

1 tablespoon minced parsley

2 cloves garlic, cut in several pieces

¼ cup medium-sweet (oloroso) sherry

2 tablespoons lard or butter

1. Preheat the oven to 450*.

2. Cover the bottom of a large skillet with the oil. Arrange the chicken pieces in the pan skin side up and sprinkle with salt, pepper and parsley. Add the pieces of garlic to the pan and pour in the sherry. Dot the chicken with the lard or butter.

3. Cook over high heat for 5 minutes, then transfer to the oven and roast, uncovered, about 30 minutes,basting the chicken frequently and adding water as the liquid evaporates. Let chicken rest in skillet for 10 minutes before serving.

adapted from Penelope Casas, The Foods and Wines of Spain

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