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1
First, you want to infuse the oil that the chicken is going to be cooked in with the flavours of the garlic and bay leaf.
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2
So, heat the oil over a very gentle heat and add the garlic cloves and the bay leaf.
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3
It should take about 20 minutes to colour the garlic, very slightly: it's a warm bath, not a frying pan experience.
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4
Once cooked, remove the garlic and bay leaf.
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5
Set the cloves to one side (you'll need them later).
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6
Turn the heat up to high.
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7
Season the chicken, add it the pan and fry for 4 minutes before turning the pieces over - you want a nice crispy golden outside.
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8
Cook for another 4 minutes.
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9
Add the pimenton and the sherry; give everything a good stir and leave to bubble gently for 5 minutes.
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10
For the mash, peel the potatoes and cut them into large chunks.
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11
Boil with the garlic cloves, bay leaf, 2 tablespoons of the olive oil and a pinch of salt.
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12
Once cooked, skim off the olive oil and reserve.
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13
Drain the potatoes and remove the garlic and bay leaf.
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14
Mash the potatoes with all the olive oil (the reserved and the remaining olive oil), and keep going until you have made a smooth puree.
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15
Season.
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16
Spoon the mashed potatoes into the middle of a platter, place the chicken on top, and pour over the juices.
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17
Serve with the fried garlic cloves.
