Slow-Cooked Brandy Chicken

Serves 4

4 chicken legs, separated into thighs and drumsticks
1 and a half bulbs of garlic
Reasonable size glass brandy
1 bay leaf
Olive oil
Salt
Pepper
Paprika (mild or hot)

Method:

Sprinkle the chicken with a generous amount of salt, pepper and paprika, then rub the seasoning into the chicken and leave to rest for about 20 minutes. Peel and roughly chop the garlic.

Heat a little olive oil in a large casserole dish and slowly brown the chicken pieces on both sides. Add the garlic about halfway through this step.

When the chicken is browned, add the brandy and bay leaf.

Cover and cook gently until the chicken is tender, about 30-40 minutes depending on the size of the pieces.

Serve with rice or a salad.

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