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Pollo al Ajillo (Spain)

Name: Pollo al Ajillo (Spain)
Total time: 35 min
Yield: serves 4
Ingredients: 800 g Chicken; 3 tbsp Olive oil; 6 cloves Garlic; 100ml White wine; 1 bunch Parsley

Preparation time: 35 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy800 g
Olive oil — to buy3 tbsp
Garlic — to buy6 cloves
White wine — to buy100ml
Parsley — to buy1 bunch

Preparation

Cut the chicken into even pieces and pat them dry with paper towel (moisture stops good browning), then season with salt and pepper.
Heat the oil over high heat in a large pan and brown the chicken for 6-8 minutes on all sides, without turning it too often, until nicely coloured and crisp.
Lower the heat to medium, add the whole unpeeled garlic lightly crushed and cook for 2-3 minutes, stirring, until fragrant without burning (unpeeled garlic infuses without turning bitter).
Add a splash of white wine and let it reduce for 2-3 minutes, scraping up the browned bits from the bottom of the pan with a wooden spoon: that's where the best flavour hides.
Lower the heat, cover and simmer for another 5 minutes so the chicken finishes cooking through and soaks up the sauce.
Sprinkle with chopped fresh parsley and serve immediately, with bread for dipping.