Cook’s notes

Chicken

Chicken wings went into my pollo aj ajillo because that was what I had. You can use drumsticks or thighs, or even a whole chicken chopped through the bone into serving pieces.

Whichever cut you choose, season well with salt and pepper, and make sure to really work the seasonings into the meat. Then toss the chicken in flour, shaking off any excess and lightly fry in olive oil. If you’re wondering if flouring is necessary, it is that flour coating the chicken that will thicken the sauce later.

Herbs and spices

The spice base is a combination of garlic, thyme and bay leaves. Saute until aromatic and the garlic is starting to brown around the edges. Do not hurry up this process to really draw out the flavors and aroma of the three ingredients.

Cooking liquids

There are two: white wine and chicken broth.

After pouring in the white wine, leave to boil until reduced. Reducing removes the strong alcoholic smell and flavor of the wine leaving only the richness that will become part of the lovely sauce.

See: Cooking with wine: Does the alcohol evaporate? Do the calories disappear?

To get the best flavors, use good quality wine and do not substitute water for the chicken broth.

Serving tip

Serve with rice or bread. You definitely want carbs to soak up that lovely sauce.

Spanish garlic chicken (pollo al ajillo)

Prep: 10

Cook: 40

Total: 50

Servings: 4 people

Course: Main Course

Cuisine: Spanish

Label: Bone-in chicken

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Ingredients

1 kilogram chicken (2.2 pounds) bone-in and cut into serving-size pieces
salt
pepper
1 whole head garlic
¼ cup all-purpose flour
½ cup olive oil
½ teaspoon dried thyme or about two sprigs fresh thyme
2 bay leaves
1 cup sweet white wine
1 cup chicken bone broth
2 tablespoons lemon juice
finely chopped lemon zest (optional)

Instructions

Pat the chicken dry with paper towels and place in a bowl.
Sprinkle with a tablespoon of salt and a quarter teaspoon of pepper.
Mix well working the salt and pepper into the meat.
Cover the bowl and set aside.
Peel the garlic and thinly slice each clove.
Add the flour to the chicken, cover the bowl and shake well to coat each piece of chicken lightly with flour.
Heat the olive oil in a wide shallow pan. Lightly brown the chicken pieces, turning them around in the oil for even coloring. You are not cooking the chicken through at this point but merely searing them.
Once very lightly browned, scoop out and set aside.
Pour off the oil leaving only about two tablespoonfuls.
Reheat the oil and saute the garlic, thyme and bay leaves until the garlic slices start to brown.
Pour in the wine. Allow to boil, uncovered, until the liquid is reduced to half.
Pour in the chicken broth.
Add the browned chicken. Cover the pan, lower the heat and braise the chicken for about 20 minutes. During this time, the flour coating the chicken will thicken the sauce as it reduces.
Drizzle the lemon juice over the chicken and shake the pan gently to blend.
Taste the sauce, add more salt and pepper, if needed.
Cover the pan once more and simmer for another five minutes.
Arrange the chicken pieces on a platter or in a shallow bowl.
Pour the sauce (with all the garlic) over and around them.
Sprinkle with mint leaves and lemon zest.
Serve the pollo aj ajillo with rice or crusty bread.