Pollo en Salsa de Ajo

I got this recipe out of The Food Of Spain - A Journey For Food Lovers, a great cookbook that some friends gave me a while back.

Chicken in Garlic Sauce

(my modified version)

1 kg chicken. They called for thighs. I used breast.
olive oil
paprika
salt
pepper
8 - 10 garlic cloves, unpeeled
1/4 cup fino sherry
1/2 cup chicken stock
1 bay leaf
flat leaf parsley

Cut the chicken into thirds. Heat a tablespoon of olive oil in a fry pan over high heat. Cook the garlic (in it's skin) 'til brown. Doesn't take long. Remove. Cook the chicken in batches, til browl all over. Return all the chicken to the pan. Add the sherry. Boil for 30 seconds. Add stock and bay leaf. Sprinkle with paprika, salt and pepper. Reduce the heat and simmer, covered, on low heat for 10 minutes.

While that's cooking, squeeze the garlic from it's skin. Add a good handful of parsley and pound to a paste using a mortar and pestle. Stir into the chicken, then cover and cook for 10 more minutes.

Serve hot.