Chicken Ajillo
Recipe GLPRaf00ca9ba100f9
A classic Spanish-inspired garlic-braised chicken where tender pieces are slowly cooked with whole peeled garlic cloves and dry white wine. The gentle heat allows the garlic to become mellow and sweet while creating a flavorful pan sauce. Simple, elegant, and deeply satisfying.
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Ingredients
3¼ pounds Whole chicken, 3 to 3½ pounds, cut into 16 pieces
3 tablespoons Extra-virgin olive oil
24 cloves Garlic cloves, peeled and whole
1 cup Dry white wine
Coarse sea salt
Freshly ground black pepper
Directions
Pat the chicken pieces dry with paper towels and season them generously on all sides with coarse sea salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, place the chicken pieces skin-side down in the hot oil. Allow them to brown undisturbed for 4-5 minutes until golden, then flip and brown the other side for another 3-4 minutes. Transfer browned chicken to a plate and repeat with remaining pieces.
Pour off all but 1 tablespoon of oil from the pan. Add the peeled whole garlic cloves and stir gently over medium heat for 1-2 minutes until fragrant and lightly golden.
Return all chicken pieces to the pan, nestling them among the garlic. Pour the dry white wine over everything.
Reduce heat to medium-low, cover the pan, and braise gently for 20-25 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Uncover and cook for an additional 2-3 minutes to allow the sauce to reduce slightly and concentrate in flavor. Adjust seasoning with salt and pepper to taste.
Serve the chicken and whole garlic cloves in a shallow bowl with the pan sauce spooned over top.
