Spanish · Main
Pollo al Ajillo
- Easy
- 45 min
- roughly 2 of 4 for cost
Leads with aromatics blooming from the first bite, warm spice humming through the middle, on a drift of smoke.
Ingredients
- 1 chicken, cut in small pieces (or 8 thighs)
- 12 garlic cloves, smashed, skins on
- 150ml dry sherry or white wine
- Bay, rosemary or thyme
- Olive oil, salt
The skills inside
Allergen screen
Found: alcohol
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Brown chicken hard in olive oil with the garlic cloves loitering around it.
- When garlic is bronzed and chicken golden, add sherry and herbs.
- Simmer uncovered 20 min, turning, until the sauce is a garlicky glaze. 20 min
- Serve with bread and the confit garlic to squeeze out.
At the Table
- The Pour
- Pinot Noir or Gamay
- Also Right
- Chianti or Barbera
- From the Taps
- Bière de garde
- Zero-Proof
- Verbena iced tea
Chicken is wine’s most agreeable partner. Match the SAUCE, not the bird: cream to oak, tomato to Sangiovese’s acid, herbs to Loire whites.
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