Countries › Spain › Pollo al Ajillo - garlic chicken

Pollo al Ajillo - garlic chicken

Classic Spanish garlic chicken braised in olive oil, sliced garlic, and white wine.

10 min

Prep

25 min

Cook

6

Serves

340 kcal

Calories

31g

Protein

11g

Carbs

15g

Fat

Ingredients

Other

boneless, skinless chicken thighs ((910g))2 lbs

kosher salt1 tsp

freshly ground black pepper0.25 tsp

all-purpose flour ((60g))0.5 cups

extra virgin olive oil ((60ml))0.25 cups

garlic cloves, (peeled and thinly sliced)10 pieces

dry white wine ((240ml))1 cups

bay leaf1 pieces

small bunch fresh thyme sprigs1 pieces

chopped fresh parsley, (for garnish)0.25 cups

Method

Season the chicken. Pat the chicken dry and season all over with salt and pepper. Lightly coat both sides with the flour and shake off any excess.

Sear the chicken. In a large heavy-bottomed skillet, heat the olive oil over medium-high until shimmering but not smoking. Working in batches if necessary, cook the chicken until golden, about 4 minutes per side.

Make the sauce. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and use a wooden spoon to scrape any browned bits stuck to the pan. Add the bay leaf and thyme. Once the sauce comes to a boil, reduce the heat to low, cover the pan, and cook for 10 minutes.

Finish and serve. Uncover the pan and increase the heat back to medium-high. Cook, uncovered, until the sauce has reduced by half, about 5 minutes. Remove the skillet from the heat. Remove the bay leaf and thyme sprigs. Garnish with the parsley. Serve with the pan sauce drizzled over top.