Spanish Tapas "Pollo al Ajillo"

This is an easy tapas dish: chicken sauteed with loads of garlic and then simmered in Sherry. Flavorful and juicy!

900g/2 lb chicken wings (or whole chicken cut into bite size pieces)
salt & pepper
1 head garlic (about 12 cloves)
4 tablespoons olive oil
1 bay leaf
120 ml/4 fluid oz/ 1/2 cup dry or medium dry sherry
chopped parsley

Instructions
Cut off the wing tips and discard. Divide each wing into 2 joints. Sprinkle chicken pieces with salt and pepper. Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in deep frying pan. Add the chicken pieces and garlic to the oil and saute them very slowly. When the chicken is browned on all sides, add the bay leaf and Sherry. Continue cooking until the liquid is cooked away and the chicken begins to sizzle again. Serve hot garnished with chopped parsley.

Yield: Makes about 12 tapas.