2 pounds of bone-in chicken breast and thigh, skin in tact. Break down the breasts and thighs into chunks, bone and all, use your kitchen shears, it is much easier.
1/2 cup olive oil
1 head of garlic, minced
1 hot pepper, I use thai chili, cut in half. (Optional)
1 lemon zested and juiced
1 cup of extra dry sherry*
Salt and pepper
A handful of flat leaf parsley roughly chopped
Salt and pepper chicken on all sides.
In a small sauce pan, like a butter warmer, add the oil, garlic and pepper. Heat oil over very low heat, so that it is barely simmering. This step is to infuse the garlic flavor into the oil.Let the garlic steep for 5-10 minutes.
Take 1 tablespoon of the infused oil and add it to a large skillet, over moderate heat. Increase heat and brown chicken on all sides. Work in batches to avoid braising the chicken.
Add all the oil to the skillet the chicken cooked in and raise the heat, add all the chicken back in, all the ingredients, except parsley, and cook covered over low heat for 30-40 minutes or until all pieces are cooked.
Sprinkle with parsley before serving.