The Spanish Plate
Chicken in garlic sauce with baked potatoes
Spain is the new black. Italy is out, and Spain is in. It is fast becoming one of my favourite cuisines. So here’s to getting through to the finals! Another winning dish – it just needed another veg side to make it a perfect score. The baked potatoes are always a crowd pleaser, and the chicken was surprisingly not too garlicky. Just right.
A night off on the drinking.
Another Spanish winner. You are supposed to use sherry in the dish but we substituted it with Rosso vermouth! It worked for us as the chicken is very tender after only 20 minutes of simmering. The potatoes were a simple par boil then mix in with olive oil and salt and into the oven 220 degrees Celsius for 25 minutes.