Pollo al Ajillo
Chicken pieces browned and braised with a whole head of garlic, white wine, and herbs.
Serves 4
Prep 10 min
Cook 45 min
Ingredients
- 3 lb bone-in chicken pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 head garlic, cloves peeled
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 2 tablespoons chopped parsley
Steps
Step 1. Season the chicken. Brown in the oil in a large pan for 6 minutes per side. Remove.
Step 2. Cook the garlic in the same oil for 2 minutes. Add the wine and scrape the pan.
Step 3. Return the chicken with the stock, thyme, and bay leaf. Cover and simmer for 30 minutes until cooked through (165°F).
Step 4. Uncover and cook 5 minutes to thicken. Top with parsley.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.