Pollo al ajillo

Method

Heat the olive oil in a large, heavy-based pan or cazuela over medium-high heat. Season the chicken thighs with salt, pepper and paprika, then brown them on both sides for 3-4 minutes each side until golden; remove and set aside. Add the sliced garlic to the same pan and fry gently for 2-3 minutes until softened and fragrant but not browned. Pour in the sherry to deglaze the pan, scraping up any browned bits, then add the stock, bay leaf and thyme. Return the chicken to the pan, nestling it amongst the garlic, and simmer gently for 20-25 minutes until the chicken is tender and cooked through. Finish with a squeeze of lemon juice and scatter with fresh parsley before serving directly from the pan with crusty bread to soak up the garlicky sauce.