Called “pollo al ajillo” in Spanish, is a dish for garlic lovers who will nibble on the golden bits of garlic with pleasure. Add a green salad on the side and a slice of good bread.
It’s important to use thighs because chicken breast is too dry. Don’t be put off by the amount of garlic because a long sautéing mellows its pungency.
- 3 chicken thighs cut in 6 pieces each
- 9 cloves of garlic
- Bay leaf and clove (optional)
- Olive oil, salt and pepper
- Brown the chicken over medium-low heat. Stir often for at least 20 minutes.
- Meanwhile, slice the garlic cloves.
- Add to pot once and stir until the garlic browns too. Scrape the bottom of the pot with a wooden spoon once in a while.
- Add a generous splash of dry white wine or water. If you want to add bay leave, do it know. Scrape. Reduce. Serve.
Cook’s reward: once the dish is done, the spoon used for scraping will have a mixture of garlic and crispy chicken bits of flesh and skin. Use a small piece of bread to grab as much as you can and enjoy.
- In step 1, if you sauté for just 20 minutes, chicken will be very tender and juicy but the skin will be kind of gross. If you keep cooking for another 20-30 minutes, the skin will fall off, crisp up and be a thing to die for.
- Use a free range animal.