The Reluctant Cook

Here is a very easy and very delicious recipe. It was given to me by a co-worker years ago, a Catalan woman who loathed cooking and yet felt obliged to provide great food for her family. So she had developed a number of cack-hand-proof dishes. The only thing you really need to watch here is that it doesn?t burn.

You need:
a chicken cut into pieces (you can also make it with rabbit)
olive oil (to cover the bottom of the pan)
an entire head of garlic
a glass of brandy
salt
a heavy saute pan (earthenware is good but needs extra watching)

You fry the chicken pieces (lightly sprinkled with salt) in the olive oil until well browned. Then you remove the outer papery covering from the head of garlic and wedge the whole thing (yes!) in the centre of the pan amidst the chicken pieces. Pour the brandy over. Turn the heat right down and cover. Let it do on a very low light until it?s very very tender. If necessary, you can add a little more brandy to stop it drying out.  And that?s it!

Valerie is the co-author, with Theresa O’Shea, of In The Garlic: Your Informative, Fun Guide to Spain