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Pollo al Ajillo, Spanish garlic chicken served with white wine sauce
Sizzling pollo al ajillo garnished with fresh parsley and garlic cloves

Pollo al ajillo

Author: Flavelo
Recipes Main Courses
A classic of Spanish grandmothers, 'garlic chicken'. This dish proves that you can create something majestic from few ingredients. The essence is aromatising the oil: the garlic is slowly 'confited' in the oil to transfer its flavour, then the chicken is fried in it. Finally, a little dry white wine or sherry vinegar dissolves the caramelised bits.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Deep frying pan or casserole dish
  • Tongs
  • Wooden spoon

Allergen Information

⚠️ Sulphites

Instructions

1 ✓

Preparation: Thoroughly salt the chicken pieces. Leave the garlic cloves in their skins, just crush them with the flat of a knife.

Tip: The skin protects the garlic from burning while its flavour releases. Salting beforehand helps the meat become deeply seasoned.
2 ✓

Infusing the oil: Heat the oil over a medium flame. Toss in the garlic and bay leaf. Fry them slowly until the garlic skin becomes golden brown and fragrant. Remove them from the pan and set aside.

Tip: This step is 'infusing' the oil. If you left the garlic in while frying the chicken, it would burn and turn bitter.
3 ✓

Frying the chicken: Place the chicken pieces into the same fragrant oil. Fry over a medium-high flame until they develop a deep golden brown crust on all sides (approx. 15-20 minutes).

Tip: Be patient, the beautiful brown skin gives the flavour. If necessary, fry in batches so as not to cool down the oil.
4 ✓

Simmering: Once the chicken is fried, pour off the excess oil (keep about 2 tablespoons). Put the fried garlic back in. Pour in the white wine, add the herbs.

Tip: The wine dissolves the caramelised flavours stuck to the bottom of the pan.
5 ✓

Finishing: Cook over a high flame for a few minutes until the alcohol evaporates and the sauce thickens, coating the meat.

Tip: It is ready when the sauce is no longer runny but almost syrupy.
6 ✓

Serving: Sprinkle with fresh parsley and serve with plenty of fresh bread for dipping.

Tip: The inside of the fried garlic is creamy and sweet, spread it on the bread!

Recipe FAQ

The sauce is bitter.
The garlic burnt. Garlic burns very quickly; as soon as it is golden, it must be removed immediately or liquid added.
The chicken isn't juicy enough.
Avoid chicken breast for this recipe; bone-in, skin-on thighs are best because the bone protects the meat from drying out.

Ingredients

  • 1 kg Chicken thighs and wings (jointed, skin-on)
  • 12 cloves Garlic (skin-on, crushed with the flat of a knife)
  • 100 ml Olive oil
  • 150 ml Dry white wine (or dry Sherry)
  • 2 sprigs Fresh thyme or rosemary
  • 1 pc Bay leaf
  • 1 tsp Salt
  • 1 bunch Fresh parsley