Spanish Oven Baked Roast Chicken |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 6 |
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This is a recipe I got from a very small mom and pop restaurant in a small town in Spain when I was stationed there in the USAF. It was near Madrid and the owner was so gracious and friendly that everyone loved going there. For those who have been there and are wondering, it is from Kiko's. Ingredients:
1 whole chicken, cut up |
3 tablespoons olive oil |
1 (8 ounce) can tomato sauce |
1/3 cup red wine vinegar |
1/3 cup medium sherry (spanish if you can find it) |
1/2 onion, cut in chunks |
5 cloves garlic, crushed |
1 tablespoon dried parsley |
6 bay leaves |
1/8 cup butter |
Directions:
1. Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
2. Place cut up chicken in pan skin side up.
3. Place a bay leaf and chunk of onion under each piece.
4. Dot chicken with butter pieces.
5. Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
6. Pour mixture over chicken and sprinkle parsley on chicken.
7. Bake uncovered at 250 degrees for 4 t0 5 hours.
8. Baste frequently.
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