Pollo al Ajillo
A classic Spanish garlic chicken where bone-in pieces are pan-fried until mahogany-crisp then finished in a sherry and garlic pan sauce that reduces to a glossy, fragrant glaze.
Ingredients
- 4 lbs bone-in, skin-on chicken thighs and drumsticks
- 4 tbsp extra-virgin olive oil
- 12 cloves garlic, thinly sliced
- 2/3 cup dry sherry (fino or manzanilla) or dry white wine
- 2/3 cup chicken stock (gluten-free)
- 2 bay leaves
- 1 tsp smoked paprika
- 4 sprigs fresh thyme sprigs
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 lemon, cut into wedges
Instructions
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1
Pat 4 lbs bone-in, skin-on chicken thighs and drumsticks completely dry. Season generously with 2 tsp salt and 1 tsp freshly ground black pepper.
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2
Heat 4 tbsp extra-virgin olive oil in a large heavy skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 10 to 12 minutes until deeply golden. Flip and cook 5 more minutes. Transfer to a plate.
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3
Reduce heat to medium-low. Add 12 cloves thinly sliced garlic to the pan fat. Cook for 2 minutes, stirring, until golden — do not burn.
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4
Add 1 tsp smoked paprika, 2 bay leaves, and 4 sprigs fresh thyme sprigs. Stir for 30 seconds. Pour in 2/3 cup dry sherry (fino or manzanilla) or dry white wine, reduce by half, about 2 minutes.
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5
Add 2/3 cup chicken stock (gluten-free) and deglaze. Return chicken skin-side up. Simmer uncovered for 15 to 18 minutes, basting occasionally, until chicken reaches 165°F (74°C).
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6
Remove 2 bay leaves and 4 sprigs fresh thyme sprigs sprigs. Adjust salt.
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7
Serve garnished with 1/4 cup chopped fresh flat-leaf parsley and 2 cut into wedges lemon.