Quick Chicken and Garlic Stew

• 2 tablespoons olive oil
• 1 head garlic, cloves separated, but skins on
• 8 chicken thighs
• 10 12 ounces carrots, scrubbed and sliced
• 1 leek, trimmed and sliced
• 1 cup dry sherry
• 5 bay leaves
• 1 ounce parsley, chopped
• salt and pepper

1. Heat the oil in a large casserole and add the garlic.
2. Cook over a gentle heat for about 2 minutes until the cloves begin to soften.
3. Remove and set aside.
4. Increase the heat and add the chicken to the pan (in 2 batches if necessary).
5. Cook until browned on all sides.
6. Remove to a plate with the garlic.
7. Add the carrots and leek to the pan and cook for 2 minutes, then return the chicken and garlic to the pan with the sherry and bay leaves.
8. Boil down for 1 minute until the alcohol evaporates.
9. Now add 10 tbs water, cover and reduce the heat to low.
10. Simmer gently for 20 minutes, then season.
11. Sprinkle with the parsley and serve.

olive oil, garlic, chicken, carrots, sherry, bay leaves, parsley, salt

Taken from www.food.com/recipe/quick-chicken-and-garlic-stew-413477 (may not work)