Pollo al Ajillo
Pollo al ajillo is rustic Spanish garlic chicken, browned hard and simmered with a whole head of garlic, white wine or sherry and a splash of brandy. It is quick, cheap and deeply savoury, the kind of dish that turns pantry staples into something worth mopping up with bread.
Approximate, per 1 racion (~250g chicken pieces in sauce). Values vary by recipe and portion.
Ingredients
- ·1 whole chicken, jointed into small pieces
- ·1 head of garlic, cloves separated and lightly crushed
- ·100 ml olive oil
- ·150 ml dry white wine or fino sherry
- ·50 ml brandy
- ·2 bay leaves
- ·1 tsp dried thyme
- ·chopped parsley
- ·salt and pepper
Method
- 1
Season the chicken pieces well with salt and pepper.
- 2
Heat the olive oil in a large heavy pan and add the crushed garlic cloves, frying gently until golden and fragrant, then scoop them out and reserve.
- 3
Turn the heat to high and brown the chicken pieces all over in the garlic oil, working in batches so they colour rather than steam, about 8 minutes.
- 4
Return all the chicken and the garlic to the pan, add the bay leaves and thyme, then pour in the brandy and let it bubble and reduce for a minute.
- 5
Add the wine or sherry, scraping up any browned bits, then cover and simmer over medium-low heat for 25 to 30 minutes until the chicken is cooked through and tender.
- 6
Uncover and reduce the sauce for the last few minutes until it lightly coats the chicken.
- 7
Scatter with chopped parsley and serve hot with plenty of bread.