Chicken with Garlic

2 lbs free range chicken pieces
4 tbsps olive oil
2 garlic bulbs, cloves separated, skins on
6 fresh bay leaves
200 ml Fino Sherry (like Dry Sack)
100 ml water
sea salt & black pepper

Take the skin off chicken leg and thigh pieces but leave it on the breasts. Season the chicken with salt and pepper. Place a large heavy bottomed saucepan or frying pan with a lid over a medium heat and add the olive oil. When hot add the garlic cloves and fry gently until slightly golden. Remove with a spoon and reserve. Add the chicken, in batches if necessary, and fry for three minutes on each side until golden brown all over. Return the garlic to the pan and add the bay leaves and sherry, stirring as you go. Simmer for 2 minutes while turning the chicken in the sauce. Stir in the water, cover with a lid and simmer for 4 minutes. Take out any breast meat (if cooked) and set aside, then continue to cook the brown meat for another 10 minutes. Return the breasts to the pot, season and add more water if needed.