Pollo al Ajillo

Name: Pollo al Ajillo
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 Whole Chicken, about 1.5 kg, cut into serving pieces; 11 Garlic Cloves, lightly crushed, unpeeled; 80ml Extra Virgin Olive Oil; 200ml Dry White Wine; 2 Bay Leaves; 1 tbsp Parsley, fresh, finely chopped; 1 1/2 tsp Fine Sea Salt; 1/2 tsp Pepper (Black), freshly ground

Pollo al Ajillo is a rustic Spanish classic: chicken seared to golden perfection, simmered with fragrant garlic and white wine until the meat is tender and the sauce is glossy. Finished with bright parsley, this simple yet deeply savory dish is perfect with crusty bread or roasted potatoes to soak up every drop of the garlicky pan sauce.

Pollo al Ajillo is a rustic Spanish classic: chicken seared to golden perfection, simmered with fragrant garlic and white wine unt... Show more

Traditional Spanish Recipe

Health Grade

A- · Excellent

Rating

4.3

Time

1 hr

Price

1,42 €

Calories

727 kcal

healthy

one pot

gluten free

high protein

Method

Prep the chicken

Pat the Whole Chicken dry with paper towels, then cut it into serving pieces if it is not already portioned. Lightly crush the Garlic Cloves with the flat side of a knife, leaving the skins on, and rinse, dry, and finely chop the Parsley; set it aside for the finish.

Season the chicken

Season the chicken pieces all over with the Fine Sea Salt and Black Pepper, making sure to get both the skin and the flesh.

Sear the chicken

Heat the Extra Virgin Olive Oil in a large heavy pan over medium-high heat. Add the chicken pieces skin-side down in a single layer and sear for 5-6 minutes per side, turning once, until both sides are deep golden brown and the skin is crisp.

Build the sauce

Pour off any excess fat, leaving just a thin film in the pan. Add the garlic and Bay Leaves, and stir for 1 minute until fragrant and just lightly golden. Pour in the Dry White Wine, scraping up the browned bits from the bottom of the pan, then return the chicken and any juices to the pan. Bring it to a gentle simmer and cook uncovered for 20 minutes, until the chicken is cooked through and the sauce is glossy and lightly reduced.