Pollo al Ajillo
(poy-yo ahl ah-hee-yo)
La Comida Hecha Rápida: The Weeknight Heart
The hot oil spits in a twelve-inch skillet, drowning out the tired Tuesday night temptation of dumping a jar of pre-minced supermarket garlic into a pan. We use a two-step garlic infusion here: twelve whole, smashed cloves flavor the oil first to avoid bitterness, followed by sliced cloves to build a pan sauce that demands a good piece of crusty bread. Keep the heat high, and don't walk away until the skin blisters.
Ingredients
- bone-in, skin-on chicken thighs2 1/2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- all-purpose flour1 tbsp
- head of garlic1 large
- extra virgin olive oil1/4 cup
- bay leaf1 large
- fresh thyme sprig1 small
- dry white wine1/2 cup
- low-sodium chicken broth1/2 cup
- white wine vinegar1 tbsp
- fresh parsley2 tbsp
Method
- 01
Season the dried chicken generously with salt and pepper, then toss lightly with flour.
Moisture is the enemy of a good sear, so make sure the chicken is completely dry before dusting. The flour encourages a golden crust and naturally thickens the pan sauce later.
- 02
Heat the olive oil over medium-low heat and fry the unpeeled, smashed garlic cloves until golden.
This is non-negotiable. The skins protect the garlic from burning while leaching sweet, earthy flavor into the fat. Once golden and fragrant, about 3 to 5 minutes, remove them with a slotted spoon and set aside. Do not throw them away.
- 03
Increase the heat to medium-high and sear the chicken skin-side down until deeply browned, about 6 to 8 minutes.
Flip and brown the other side for another 4 minutes, then transfer to a plate. Leave the browned bits glued to the bottom of the pan—that fond is the foundation of your sauce.
- 04
Lower the heat to medium, add the peeled, sliced garlic, and stir for 30 to 60 seconds until pale gold.
Do not let it turn brown or the entire dish will be ruined by bitter garlic. Immediately pour in the white wine, scraping up the browned bits from the bottom, and let it boil and reduce by half.
- 05
Pour in the chicken broth and return the chicken, reserved unpeeled garlic, bay leaf, and thyme to the pan.
Bring to a gentle simmer, cover slightly ajar, and reduce the heat to medium-low. Braise for 20 minutes until the chicken is tender and cooked through.
- 06
Remove from heat, stir in the vinegar, and garnish with fresh parsley.
That final splash of acid cuts the richness of the olive oil and chicken fat. Shake the pan to emulsify the sauce, spoon it over the chicken, and serve immediately.
Notes
Serve with plenty of crusty bread.
In Spain, this isn't served with pasta. The sauce is the star, and you need a good bread to mop it up. Squeezing the sweet, confit-like garlic paste out of the reserved skins onto the bread is highly encouraged.
From Cook Spanish in America.