Spanish Garlic Chicken (Pollo al Ajillo) Recipe
Spanish Garlic Chicken, or Pollo al Ajillo, is a classic Spanish dish featuring tender boneless chicken thighs seared to golden perfection and simmered in a fragrant garlic and white wine sauce infused with fresh herbs. This rich yet simple recipe delivers a deliciously aromatic and savory meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Halal
Ingredients
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs (910g)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour (60g)
Cooking Ingredients
- 1/4 cup extra virgin olive oil (60ml)
- 10 garlic cloves, peeled and thinly sliced
- 1 cup dry white wine (240ml)
- 1 bay leaf
- 1 small bunch fresh thyme sprigs
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels. Season all over evenly with kosher salt and freshly ground black pepper. Lightly dredge each piece in the all-purpose flour, then shake off any excess flour to prevent clumping during cooking.
- Sear the chicken: Heat the extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers but does not smoke. Add the chicken thighs in batches if needed to avoid overcrowding. Cook each side for about 4 minutes until golden brown and nicely seared.
- Make the sauce: Add the thinly sliced garlic cloves to the skillet with the chicken and sauté for about 1 minute until fragrant but not burnt. Pour in the dry white wine and use a wooden spoon to deglaze the skillet, scraping up any browned bits stuck to the bottom for added flavor. Add the bay leaf and fresh thyme sprigs to the pan. Bring the sauce to a boil, then reduce the heat to low. Cover the skillet and simmer gently for 10 minutes to allow the chicken to cook through and absorb the flavors.
- Finish and serve: Remove the lid and increase the heat to medium-high. Cook uncovered for about 5 minutes to reduce the sauce by half, thickening it slightly. Remove the skillet from heat, discard the bay leaf and thyme sprigs. Sprinkle with chopped fresh parsley for a fresh, bright garnish. Serve the chicken with the flavorful pan sauce spooned over top.
Notes
- Make sure not to burn the garlic as it can become bitter; cook just until fragrant.
- Dredging the chicken in flour before searing helps create a nice crust and thickens the sauce slightly.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Serve with crusty bread or roasted potatoes to soak up the delicious garlic wine sauce.
