When buying the chicken, we ask the clerk to cut it into pieces for garlic and they will do it wonderfully. The first thing we are going to do is flavor the olive oil by frying some garlic in it with its skin. As soon as the skin is toasted a little, we remove them.
Season the chicken pieces and lightly flour them and fry them over high heat to brown their exterior. Once they are well browned, we remove part of the oil so that they are not too greasy and add the juice of half a lemon, stirring so that all the pieces are impregnated with their flavor.
So that it is very very tender, almost like a chicken stew in sauceNow add the chicken broth, two sliced raw garlic cloves and the bay leaf, letting the whole boil until practically all the broth evaporates.
At that moment we incorporate sherry wine, letting it give one last boil. To bring it to the table, we take out the chicken slices and put them in a bowl, add some candied garlic like the ones we prepared a few days ago and that are never missing in my fridge and prepare the sauce.
For it, deglaze the bottom of the pan scraping with a wooden spoon to bind the sauce, which will have the aromas of chicken, garlic, broth, wine and lemon and the consistency of flour. If you want, you can sprinkle with parsley, but I like it better as is.