Clean recipe · themediterraneandish.com
Spanish Garlic Chicken (Pollo al Ajillo)
Pollo al Ajillo is a classic Spanish garlic chicken braised in olive oil, sliced garlic, and white wine until tender and irresistibly savory. It's an easy yet impressive dinner.
Original recipe: themediterraneandish.com
- Yield:
- 6 servings
- Prep:
- 10 min
- Cook:
- 25 min
- Total:
- 35 min
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Ingredients
- 2 pounds boneless, skinless chicken thighs ((910g))
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour ((60g))
- 1/4 cup extra virgin olive oil ((60ml))
- 10 garlic cloves, (peeled and thinly sliced)
- 1 cup dry white wine ((240ml))
- 1 bay leaf
- 1 small bunch fresh thyme sprigs
- 1/4 cup chopped fresh parsley, (for garnish)
Instructions
- 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.