EIC

1. For the aioli, in the bowl of a food processor, combine garlic, egg, sherry vinegar, salt and pepper. Blend until smooth.

2. While the food processor is still running, add olive oil in a steady stream and blend until smooth and slightly stiff. Refrigerate aioli until use.

3. For the chicken, in the bowl of a food processor, combine white wine, ½ cup olive oil, bay leaves, thyme, garlic, paprika, lemon juice, salt and pepper. Blend until smooth to form a marinade.

4. Transfer chicken to a large glass bowl and pour marinade over the chicken. Massage it into the chicken. Refrigerate for 1 hour.

5. Preheat oven to 190°C / 375°F.

6. Once chicken is done marinating, heat remaining 2 tablespoons of olive oil in a large ovenproof pan over medium-high heat.

7. Transfer chicken, skin-side down, to the pan and cook for 6-7 minutes or until skin is golden brown. Flip chicken and continue cooking for 3-4 minutes, until browned on the second side.

8. Transfer pan to the oven to cook for 45 minutes, or until chicken reaches an internal temperature of at least 73°C/165°F.

9. Set chicken aside at room temperature to rest for 10 minutes.

10. Once cool enough to touch, cut chicken into eight pieces, halving the breasts and dividing the legs from thighs. Serve chicken hot, with aioli.