Pollo al Ajillo
Spanish garlic chicken with crispy, golden skin and tender meat in a fragrant olive oil and white wine sauce. Rustic, garlicky, and ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 lb chicken thighs and drumsticks, skin on
- 12 cloves garlic cloves, smashed
- ½ cup olive oil
- ¾ cup dry white wine or chicken broth
- 2 tbsp fresh lemon juice
- 1 whole bay leaf
- 1 pinch salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat chicken dry with paper towels. Season all over with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Working in batches if needed, sear chicken skin-side down without moving for 5 minutes until golden brown.
- 4
Flip chicken and sear the other side for 4 minutes until light golden. Remove to a plate.
- 5
Add smashed garlic cloves to the pan and cook, stirring, until fragrant and golden at edges, about 2 minutes.
- 6
Pour in wine, scraping any brown bits from the pan bottom. Add bay leaf and return chicken, skin-side up.
- 7
Reduce heat to medium and simmer gently, uncovered, for 20 minutes until chicken is cooked through.
- 8
Stir in lemon juice. Taste and adjust seasoning with salt and pepper.
- 9
Serve chicken with garlic cloves and pan sauce. Garnish with parsley if desired.
Tools you’ll need
- 12-inch skillet or large saute pan
- paper towels
- wooden spoon
- plate
- knife
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