A Taste of Spain: Classic Garlic Chicken (Pollo al Ajillo)
Details
Tender, juicy chicken bathed in a rich, garlic-infused white wine sauce—a true Spanish classic.
Ingredients
Instructions
Prepare the Chicken and Garlic
Pat the chicken pieces dry and season them generously with salt and pepper. Separate the cloves from one head of garlic, leaving the skin on, and lightly smash them. Peel and thinly slice the cloves from the second head of garlic.
Brown the Chicken
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the unpeeled, smashed garlic cloves and fry for about a minute until fragrant, then add the chicken pieces to the pan in a single layer (work in batches if necessary). Brown the chicken on all sides until golden.
Create the Sauce
Remove the chicken from the pan and set it aside. Reduce the heat to medium-low and add the sliced garlic to the pan, cooking until lightly golden and fragrant, being careful not to burn it.
Combine and Simmer
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by about half. Return the chicken pieces to the pan, along with any accumulated juices. Add the chicken stock, bay leaves, and optional herbs like thyme or rosemary.
Cook to Perfection
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 25-30 minutes, or until the chicken is cooked through and tender. For the last 5 minutes, remove the lid to allow the sauce to thicken slightly.
Serve
Stir in the chopped fresh parsley and a squeeze of lemon juice if desired. Serve immediately, spooning the delicious garlic sauce over the chicken. This dish is traditionally served with fried potatoes or crusty bread to soak up every last drop of the sauce.
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