Garlic Chicken (Pollo al Ajillo)
Well-browned chicken pieces in oil with lots of garlic, a splash of white wine and fresh parsley. Simple, tasty and made for dipping bread.
- Total
- 45 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cut-up chicken2.75 lb
- garlic clove10
- white wine0.75 cup
- olive oil6 tbsp
- bay leaf1
- parsley2 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Pat the cut-up chicken dry with paper towels and season with salt and black pepper.
- 2
Peel the garlic cloves; slice half and leave the other half whole, lightly crushed.
- 3
Heat the olive oil in a wide casserole over medium heat and brown the whole garlic for 2 minutes. Remove and set aside so it doesn't burn.
- 4
In that same oil, brown the chicken over medium-high heat on all sides, about 12-15 minutes, until nicely colored.
- 5
Lower the heat, add the sliced garlic and the bay leaf and stir for 1 minute without letting the garlic toast.
- 6
Pour in the white wine, return the whole garlic, cover and cook gently for about 20 minutes, stirring occasionally, until the chicken is done and the wine has reduced.
- 7
Sprinkle with chopped parsley, leave on the heat 1 more minute and serve with its sauce.
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