Main course

Pollo al Ajillo

A dish that browns chicken pieces with abundant golden garlic, white wine, bay, and thyme in concentrated pan juices.

What you’ll need

• Chicken thighs and drumsticks: 1500 g
• Garlic: 16 cloves
• Olive oil: 100 ml
• Dry white wine: 200 ml
• Chicken stock: 150 ml
• Bay leaf: 2 pieces
• Thyme: 4 sprigs
• Parsley: 20 g
• Salt: 12 g
• Black pepper: 2 g

How to make it

1. Pat the chicken very dry and season with salt and pepper. Crush the garlic cloves lightly with the flat of a knife, leaving half unpeeled for a gentler flavour.

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