Chicken (Serves 4-6)
- 6 chicken legs
- 1/2 cup pure olive oil
- Salt and fresh ground pepper
- Flour
Take a large heavy frying pan and pour in ½ cup pure olive oil, I find in this instance extra virgin is too heavy, but if that is all you have then fine. Take your six chicken legs, look for large chicken legs, dry them off, season well on both sides with kosher or sea salt and freshly ground black pepper.
Dip the legs in a plate of all-purpose flour to coat evenly. Heat the oil to a medium hot and place the legs, skin side down to, to brown and render the fat from the skin. Take your time and adjust the heat if the legs are getting too brown too fast. Once they are a beautiful golden brown, turn them over and do the same for the second side. When finished, lift the chicken legs out of the pan carefully and place in a small roasting pan as you cook the mushrooms next. Now with your frying pan, I do not ever pour off any of the oil, though it may seem like a lot, I feel that in the end it all works itself into a quite unctuous sauce, as you will see.
Mushrooms
- Mushrooms
- 1/2 bunch parsley
- Salt and pepper
- 3/4 cup water
- 1 head of garlic
Wipe off the mushrooms with a damp cloth; they usually need not much help as they are typically clean. Slice into 1/3 inch thick slices (do not remove the stems). Peel 1 head of garlic and chop finely. I NEVER buy any garlic in a jar. Wash bunch of parsley, shake off and pick the tops from ½ of the bunch. Chop, set aside.
Return your frying pan to medium heat, when hot, add the sliced mushrooms in one layer, not to crowd, do not disturb until they are golden on the first side, flip over and add the chopped garlic, finding some “spaces” in the pan so that the garlic actually “sautés”. As soon as you see the garlic a tad light golden then immediately pour in 1/3 a bottle of sherry, let it fizzle up, scrap the “goodies” on the bottom of the pan, the sauce should thicken a bit, add salt and freshly ground pepper to taste, add ¾ cup of water and pour all around the chicken. Place the chicken in a 375 degree oven and bake undisturbed until the chicken is done (20 to 25 minutes); the skin should be crisp and the sauce should be beautifully reduced. Before putting in the oven, your sauce should almost come halfway up the chicken, if not, add more sherry. Remove finished chicken from the oven and let rest. It is ready to go anytime.
