We reached Country 10 on our Lockdown Tour of The World. Last night was the turn of Spain with Pollo al Ajillo (Garlic Chicken) a Diana Henry recipe* from the Telegraph’s Stella magazine.
This seemed right up our street as it involves the chicken being cooked in sherry and sherry vinegar. How much more Spanish could it be?
Sherry Vinegar and Sherry for cooking and wine for drinking
and this was the dish, two whole chicken thighs, with skin on, served with sautéed potatoes, broccoli and cabbage.
The wine was
2015 Torres Catalunya Gran Sangre de Toro Reserva (Spain, Catalunya)
Delicious and subtle.
*Recipe is here. Note the recipe photo doesn’t match instructions. Photo shows skin on, recipe says skin off, photo shows garlic cloves, recipe discards these at step 5.
Country 9 was India
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