Directions:
- Trim any excess fat from the chicken and cut the thighs into thirds. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat.
- Heat half the oil in a large frying pan over high heat and cook the garlic for 1-2 minutes until brown. Remove from the pan. Cook the chicken in batches for 5 minutes each batch or until brown.
- Return all the chicken to the pan, add the brandy, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat, cover and simmer over low heat for 10 minutes.
- Meanwhile, place the garlic pulp in a mortar and pestle or small bowl. Add the parsley and pound or mix with a fork to form a paste. Stir into the chicken, cover and cook for 10 minutes or until tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 814.25 Kcal (3409 kJ) | ||
| Calories from fat | 705.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.4g | 121% | |
|---|---|---|---|
| Cholesterol | 175.6mg | 59% | |
| Sodium | 115.86mg | 5% | |
| Potassium | 268.56mg | 6% | |
| Total Carbs | 4.49g | 1% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 17.71g | 35% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 392.19 Kcal (1642 kJ) | ||
| Calories from fat | 339.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.76g | 121% | |
|---|---|---|---|
| Cholesterol | 84.58mg | 59% | |
| Sodium | 55.81mg | 5% | |
| Potassium | 129.35mg | 6% | |
| Total Carbs | 2.16g | 1% | |
| Sugars | 0.27g | 2% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 8.53g | 35% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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