Student cookbook: Spanish-style chicken

These are deluxe chicken nuggets and great finger food. The only problem is getting the chicken cut up. If you've got a Chinese-style cleaver you can do it yourself, otherwise buy your chicken from a butcher and get them to do it for you. Serves: 4-6 Cooking time: 45 mins 1kg chicken thighs, each cut into two 8-10 whole cloves (about a head) of garlic, peeled and lightly crushed 4 tbsp olive oil 4 sprigs of fresh rosemary 50ml fino sherry or dry montilla Salt and freshly ground black pepper Preheat the oven to 190C/gas 5. Heat the oil gently in a large frying pan or wok and fry a couple of the garlic cloves in the oil until they start to colour. Lift out the garlic and set aside. Season the chicken pieces with plenty of salt then fry them in the garlic oil until the skin starts to brown. Keep turning them so they don't stick (you may need to do this in two batches). When all the chicken is browned chuck in the rest of the garlic, the rosemary and the wine or sherry and bubble fiercely until the liquid has been absorbed. Turn into a large baking or roasting dish and cook for about 30 minutes or until the chicken is crispy and golden brown, turning a couple of times and adding extra wine or water if necessary. Serve with salad or oven-baked chips.